“We make our shortcake biscuits with jonnycake meal, a fine white cornmeal made from Narragansett Indian corn. It is stone-ground at Gray’s Grist Mill in Adamsville, Rhode Island. The cornmeal adds a unique flavor and texture to the biscuits. The ginger enhances the taste of the fruit. Look for ripe, juicy, fragrant berries.” Cucina Simpatica - Robust Trattoria Cooking by Johanne Kelleen & George Germon
Shortcake Biscuits
1 1/2 cups unbleached flour
1/2 cup Gray’s Grist Mill stone-ground white cornmeal
3 tablespoons sugar
4 teaspoons baking powder
4 tablespoon cold unsalted butter, cut into 12 pieces
1 teaspoon minced fresh ginger
1 1/4 heavy cream
Flour for dusting the dough
Assembly
2 cups heavy crean
1 teaspoon pure vanilla extract
1 quart fresh strawberries, hulled and sliced
2 to 3 tablespoons confectioner’s sugar
1. Preheat the oven to 425 degrees and lightly butter a baking sheet.
2. Combine the flour, cornmeal, sugar, and baking powder in the bowl of a food processor fitted with a steel blade. Pulse a few times.
3. Add the butter and ginger and pulse 18 to 20 times, until the mixture resembles coarse meal.
4. Transfer the dry ingredients to a mixing bowl, making a well in the center. Pour 1 cup of heavy cream into the well and quickly stir in the dry ingredients with a fork to form a mass.If the mixture seems too dry and does not hold together, add more heavy cream, a tablespoon at a time. (up to 1/4 cup)
5. Turn the dough onto a pastry board and knead a few times to incorporate any dry particles; then gently pat the dough into a rectangle 1 1/4 inches thick.
6. Cut the dough into 6 to 8 squares or rounds and place them on the baking sheet. Bake the shortcakes for 12 to 14 minutes, until they are golden.
7. Transfer to a rack and cool for 5 to 10 minutes. The shortcakes are best when served just baked and still warm. If you must bake them a few hours ahead, do not reheat; serve them at room temperature.
8. To assemble and serve, whip 1 cup of heavy cream with the vanilla until stiff.
9. Split the shortcakes horizontally, placing the bottoms on serving plates. Pour the remaining cup of cream over the biscuits and top with berries. Sweeten the berries to taste by sifting confectioners’ sugar over them. Add a dollop of whipped cream, cover with remaining shortcake halves, and garnish with whipped cream.
Note: “You may substitute the yellow or white cornmeal available at any supermarket, but the Gray’s Grist Mill Johnny Cake Meal is without question a superior product” Cucina Simpatica
