it's berry season. And you know what that means—it's shortcake season! Shortcakes are really just sweetened biscuits. A few weeks ago we made cheddar biscuits, and the technique for this recipe is the same: cut cold fat into flour, add liquid (in this case heavy cream) and drop the finished dough onto a baking sheet.
'shortcakes' on Serious Eats
Entenmann's is a ubiquitous part of drugstore and supermarket displays. My all-time favorite item is the All Butter Loaf. The ever-so-soft moistness, the eerily golden brown top, and the loaf ends--so delicious. Here are five simple ways to use the cake as a base for other more exciting and impressive-looking preparations.