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1
Put the flour, baking powder, baking soda, and salt in a food processor.
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2
Pulse a few times to combine.
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3
Add the shortening and pulse until the texture resembles fine crumbs.
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4
Whisk the milk and beaten egg together and pour through the feed tube, hitting the pulse button until the dough comes together evenly.
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5
Turn the dough out onto a lightly floured work surface and form into a square.
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6
Wrap in plastic and refrigerate for at least 1 hour or up to 8 hours.
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7
Set the oven rack in the top position.
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8
Heat the oven to 450F or 425F on convection.
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9
Line a baking sheet with a Silpat or parchment.
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10
Flour the work surface lightly and roll the dough into a square about 1/2 inch thick.
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11
Cut into twenty-four 1 1/2-inch squares and place on the baking sheet.
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12
Brush the tops with melted butter and sprinkle with pink salt.
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13
Bake until risen and lightly browned, 4 to 5 minutes, rotating the pan halfway through baking.
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14
Serve the shortcakes warm, with the strawberries and vanilla whipped cream, and drizzle some of the berry maceration liquid on the plate.
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15
You could replace the biscuits with refrigerator biscuits.
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16
Brush them with an egg wash (an egg and an egg yolk beaten together) and sprinkle them with sugar and salt before baking.
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17
Fresh berries or stone fruit is another option in place of the roasted berries.
