3 cups all-purpose flour 1/3 cup plus 1 tablespoon granulated sugar 1 tablespoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 sticks (6 US ounces) cold unsalted butter, cut into bits 2 tablespoons finely grated peeled fresh gingerroot 1 1/2 teaspoons finely grated fresh orange zest 1 cup sour cream 1 cup milk
Preheat oven to 425 F and lightly butter 2 baking sheets (or cover with parchment).
In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda and salt. With your fingertips or a pastry blender (or in my case, your kitchenaid mixer) blend in butter until the mixture resembles coarse meal.
In a small bowl, whisk together gingerroot, zest, sour cream and milk.
Add wet ingredients to flour mixture, stirring until a soft sticky dough just forms.
Drop dough in 10 - 12 mounds about 1 inch apart on baking sheets. Sprinkle with remaining 1 tablespoon of sugar.
Bake shortcake 12 - 15 minutes or until pale golden. Transfer to rack to cool.
I've made this recipe with regular milk and sour cream, or with skim milk and fat free sour cream (depending on what's in the fridge.)
These shortcakes freeze well if you can't eat 10-12 large shortcakes all at once!!!