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The recipe calls for 1/4 teaspoon, which is a very small amount but also the perfect amount. Any more and there's a chance that the flavor could take over. Next up, the topping.
The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. [5] [8] Cobblers most commonly come in single fruit varieties and are named as such, e.g. blackberry, blueberry, and peach cobbler. The tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. [3]
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.
The short part of the name shortcake indicates something crumbly or crispy, generally through the addition of a fat such as butter or lard. [5] The earliest printed mention of the descriptive term short – as in short cake – occurred in 1588, in the second English cookbook to be printed, The Good Huswifes Handmaid for Cookerie in her Kitchen (London, 1588). [8]
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