1 or 2 tablespoonfuls
1 scant cup
For shaping, molding board, rolling pin, and biscuit cutter.
For baking, an iron sheet or pan sprinkled with flour. Oven about 425° F., a ten-second test, or golden brown paper. Bake twenty minutes to half an hour.
To shape. Dust the board with flour, turn out the dough, dredge with flour, pat into a firm mass, and then pat or lightly roll out to 1/2 inch thickness. Cut out with a cutter dipped in flour. (A small glass or the top of a round tin can may be used.)
Increase the butter to two or three tablespoonfuls, and decrease the wetting and the mixture becomes shortcake. This is the mixture to use for the true strawberry shortcake. Many other fruits may be used, both uncooked and cooked.