Step-by-Step Dough Instructions:

1. Preheat your oven to 425°F (220°C)
   Always start with a hot oven for best results. It helps the shortcakes rise quickly and develop a golden crust.

2. Mix the dry ingredients
   In a large bowl, whisk together:

   • 2 cups all-purpose flour

   • 3 tablespoons granulated sugar

   • 1 tablespoon baking powder

   • ½ teaspoon salt

3. Cut in the butter
   Add ½ cup of cold, cubed unsalted butter. Using a pastry cutter, two forks, or your hands, blend the butter into the flour mixture until it resembles coarse crumbs. Some pea-sized chunks are okay—these create flakiness.

4. Add the liquid ingredients
   Pour in ¾ cup heavy cream or buttermilk and 1 teaspoon vanilla extract (optional). Stir gently with a spatula until just combined. Do not overmix.

5. Turn out the dough
   Transfer the dough to a lightly floured surface. Gently pat it into a ¾-inch-thick round. Avoid using a rolling pin—it compresses the dough too much.

6. Cut the shortcakes
   Use a biscuit cutter or glass to cut out rounds. Place them on a parchment-lined baking sheet, about 1 inch apart.

7. Optional: Brush the tops with cream and sprinkle with sugar
   This step adds a glossy, golden finish and a slight crunch.

8. Bake for 12-15 minutes
   Bake until the tops are golden brown and the shortcakes have risen. Let cool on a wire rack.

Pro Tip: For a rustic look, you can shape the dough into squares or triangles—no cutter needed. Just slice with a sharp knife.