These are oh so good. They turn out beautifully and taste wonderful. This is another recipe from Martha Stewart's Everyday Food magazine (Issue #22). Delicious!
- Ready In:
- 2 1⁄2 cups flour
- 1⁄2 cup butter, cold and cut into small pieces
- 1⁄3 cup sugar
- 1 tablespoon sugar
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- whipped cream
- Preheat oven to 425°F In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt. Process until mixture looks like coarse meal.
- Add milk, pulse just until moistened, 4 or 5 times.
- Turn out dough onto lightly floured surface, with floured hands, gently pat dough into a 4 by 8 rectangle.
- Cut dough into 8 squares and place on baking sheet. Sprinkle with remaining sugar.
- Bake until golden, about 25-30 minutes.
- To serve, split biscuits and layer strawberries and whipped cream between the top and bottom.
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Wow, we loved these tasty shortcakes. The biscuit was wonderful, crisp, crunchy, tender, flaky and flavorful. It was the perfect base for the succulent strawberries and juice, topped with decadent whipped cream. Thank you for sharing this quick and easy to make treat. Congratulations on making it into my Favorites Cookbook for 2015. Made for What's on the Menu? Tag Game 2015.
I made these for Father's Day dinner at my dad's. My nephew said "Aunt Laura, those biscuits were awesome!". I cut this recipe down to serve six and then made two batches, which worked out very well. (I only have a mini-processor.) I also recommend the use of sweetened berries - the more juice, the better.<br/><br/>I deducted a star for two reasons. One, the biscuits were overly-brown at 20 minutes, so the stated 25-30 minute baking time would have been disastrous. I may lower the oven temperature the next time to 400 degrees, but still check them at 20 minutes. Two, the dough was VERY soft and I had a hard time getting it out of the food processor. Transferring to a bowl before adding the milk would have been easier.<br/><br/>But it's a nice-sized, not-too-sweet, tender biscuit and now I'm waiting for local peaches to make them again. Thanks, Shannon, for posting.