Strawberry Shortcake Biscuits

I love strawberry shortcake. We created these sweet biscuits, and they are delicious with fresh strawberries and whipped cream. Not surprisingly our children inhaled this dessert!

Strawberries:

• 3 pints strawberries, hulled and cut in half
• 2 TBSP granulated sugar
• Whipped Cream for serving

Sweet Shortcake Biscuits:

• 2 c. flour
• 4 tsp. baking powder
• 3/4 tsp. salt
• 1/3 c. sugar
• 1/2 c. shortening
• 1/2 c. half-and-half, or substitute whole milk or heavy cream
• 1/4 c. water
• Sugar sprinkles (optional)

Directions:

1. Strawberries: Sprinkle strawberries with sugar and allow to sit at least 1 hour at room temperature and up to 6 hours refrigerated.
2. Biscuits: Preheat oven to 450°F. Mix flour, baking powder, salt, and sugar. Cut shortening in with pastry blender or two knives. Mix half-and-half and water and stir quickly into flour mixture. The dough will not be combined at this point. You don’t want to over mix, because over mixing causes a tougher less flaky biscuit.
3. Dump out on floured board and pat about 1 inch thick. Cut with 3-inch cutter and put on ungreased cookie sheet about 2 inches apart. If desired, top with sugar sprinkles. Bake until biscuits are browned, about 7 to 9 minutes.
4. Assemble: Split warm biscuits open. Spoon about 1/2 c. berries on top of each biscuit bottom and mound about 1/4 c. whipped cream over the berries. Set biscuit tops on top of each mound.

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Strawberry Shortcake Biscuits

Recipe by RC

Ingredients

• Strawberries:

• 3 pints strawberries, hulled and cut in half

• 2 TBSP granulated sugar

• Whipped Cream for serving

• Sweet Shortcake Biscuits:

• 2 c. flour

• 4 tsp. baking powder

• 3/4 tsp. salt

• 1/3 c. sugar

• 1/2 c. shortening

• 1/2 c. half-and-half, or substitute whole milk or heavy cream

• 1/4 c. water

• Sugar sprinkles (optional)

Directions

• Strawberries: Sprinkle strawberries with sugar and allow to sit at least 1 hour at room temperature and up to 6 hours refrigerated.
• Biscuits: Preheat oven to 450°F. Mix flour, baking powder, salt, and sugar. Cut shortening in with pastry blender or two knives. Mix half-and-half and water and stir quickly into flour mixture. The dough will not be combined at this point. You don’t want to over mix, because over mixing causes a tougher less flaky biscuit.
• Dump out on floured board and pat about 1 inch thick. Cut with 3-inch cutter and put on ungreased cookie sheet about 2 inches apart. If desired, top with sugar sprinkles. Bake until biscuits are browned, about 7 to 9 minutes.
• Assemble: Split warm biscuits open. Spoon about 1/2 c. berries on top of each biscuit bottom and mound about 1/4 c. whipped cream over the berries. Set biscuit tops on top of each mound.