I think these are the best biscuit-style shortcakes you will ever have. I've tested many different recipes and this is the winner. What makes the recipe so special is the technique of using hard-boiled egg yolks, pushed through a fine mesh strainer, as an ingredient in the dough. This produces a tender and moist crumb inside a crisp and crunchy crust. These are the best with local strawberries in season, but they are also good with sliced peaches for Peaches and Cream Shortcakes. For the nicest shapes, allow time to chill the dough until firm, (about an hour), after rolling it to the 7½" x 10" (19 cm x 25.4 cm) rectangle in step 9, and before cutting the rounds. All of the shortcakes in this post were photographed using this method of chilling the dough before cutting. This relaxes the gluten and they hold their nice round shape better and don't spread as much when you do this. YIELD: 16 SHORTCAKES - 2½" (6.5 cm) CUTTER - 75g (2½ oz) EACH