There's no shame in substituting biscuits for shortcake in this Strawberry Shortcake Biscuits recipe.
Strawberries on the vine, ready to be mashed, mixed with shortcake, and enjoyed by all.
A really good Strawberry Shortcake Biscuits recipe to use for shortcake that I’ve been using since 1991.
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1⁄3 cup butter
2⁄3 cup milk
1 quart fresh, ripe strawberries
Heat oven to 450°F.
Stir together dry ingredients. Cut in butter. Stir in milk, just until mixture forms a soft dough. Roll out and cut into five biscuits, or simply drop from spoon into five even heaps. Brush with a beaten egg, if desired. Bake 12 to 15 minutes.
Wash, slice and sugar strawberries. Let stand to form juice.
Break shortcake biscuits in half and butter. Spoon strawberries over biscuits. Serve with whipped cream.
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