About 15 years ago I started to make strawberry shortcake biscuits the 'cheater' way - by using the Grand Style canned biscuits, dipping the bottom and tops in sugar and baking. Considering we had this particular dessert about once or twice a year it worked fine and with three kids under the age of 5 it was perfect for a busy Mom. However... I didn't care for them.
I prefer all my biscuits homemade and my dessert biscuits are no different. I've posted my favorite Southern Style Biscuit recipe on my website here (in the July 2006 archives) and this week I started with that favorite recipe, built on it and came up with the most delicious, fresh, homemade strawberry shortcake biscuits. Delicious!
An American Housewife's Strawberry Shortcake Biscuits
2 c flour
1 T baking powder
1/2 t salt
1/4 c butter, cold
3 heaping T sugar
3/4 c milk or cream
1/4 c sour cream
1 t vanilla
1 T sugar for tops
Sift the flour, baking powder and salt. (I do this by putting them into the mixing bowl and whisking them briefly). Add the butter by pinching and breaking off bits of it with your fingers. Cut in with your fingers until crumbly. Add milk, vanilla and sour cream. Stir with a fork until it starts to come together as a dough. Turn to a floured surface, pat into a rectangle and cut with biscuit cutters. Do not twist as this seals the edges and they will not raise. Cut straight down. Place on parchment or ungreased baking sheet. Bake at 450 degrees for 12-15 minutes. Spray the tops with a Pam style spray or brush with a little melted butter and sprinkle with sugar immediate after removing from oven. Serve warm or cool with whipped cream and sweetened strawberries.
