Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 15. One of the earliest known cookbooks by an African American author.
The generous butter-to-flour ratio creates a tender, crumbly texture by coating flour proteins and preventing gluten development. Quick handling keeps the butter cold, allowing it to create steam pockets during baking for a flaky, layered structure. The baking soda (likely used with acidic milk) provides leavening through carbon dioxide production, giving the shortcake lift without overworking the dough.
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Mould quickly, not very stiff
Roll into sheets
Bake in a brisk oven
The dry ingredients can be mixed and the butter can be cut in up to 2 days ahead; store covered in the refrigerator and add the liquid just before baking. Unbaked shaped shortcakes can be frozen for up to 1 month—bake directly from frozen, adding 3-5 minutes to the baking time.
Store baked shortcake in an airtight container at room temperature for up to 2 days. For best texture, reheat in a 350°F oven for 5-7 minutes before serving. Shortcake can also be frozen for up to 2 months; thaw at room temperature and refresh in a warm oven.
