Rhode Island Shortcakes

Ingredients

• 1-1/2 cups white flour
• ½ cup Gray’s Grist Mill johnnycake meal
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 4 tablespoons cold unsalted butter, cut into 12 pieces
• 1 cup heavy cream

6 to 8 shortcakes

Preparation

1. Preheat oven to 425 degrees.
2. Combine flour, cake meal, sugar and baking powder in bowl of food processor fitted with steel blade. Pulse on and off to combine.
3. Add butter. Pulse on and off 18 to 20 times to combine.
4. Empty into a mixing bowl and stir in cream with a fork, just until blended.
5. Turn out onto a pastry board and knead a few times. Press into a square 1 to 1 1/4 inches thick. Cut into 6 or 8 squares.
6. Place dough on a lightly greased cookie sheet and bake 15 to 20 minutes, until golden. Cool 15 minutes before serving.

• Shortcakes may be baked a few hours ahead and wrapped in aluminum foil when completely cooled. To serve, reheat in foil about 10 minutes at 350 degrees. Johnnycake meal is available in 2-pound bags for $5.25 and in 5-pound bags for $10.95 from Gray’s Grist Mill, P.O. Box 422, Adamsville, R.I. 02801.