Preheat oven to 425 degrees. Combine dry ingredients in food processor and pulse to blend. Cut the chilled butter into small pieces and distribute evenly over flours. Pulse to "cut in" to a small meal. Drizzle in milk while running food processor, pulsing at the end. Drop by ice cream scoop onto baking parchment, making 8 shortcakes. Bake on baking stone for 15 minutes, or until a toothpick comes out clean.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 213 (46%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 61mg||19 %|
|Sodium 3418.4mg||118 %|
|Potassium 122.9mg||3 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 65.3g|
|Protein 2.8g||4 %|
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Calories per serving: 464
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