Strawberry Biscuit Shortcake Recipe

Strawberry Biscuit Shortcake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

IT SEEMS Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans. My favorite was when she served them like this—topped with fresh strawberries and whipped cream! —Elaine Gagnon Pawtucket, Rhode Island

This recipe is:

Quick

[X]

Rate Strawberry Biscuit Shortcake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Strawberry Biscuit Shortcake Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1/2 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon shortening
4 tablespoons 2% milk, divided
Fresh strawberries and whipped cream

Directions

In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms.
Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk.
Bake at 375° for 14-16 minutes or until golden brown. Layer biscuits with berries and whipped cream in small bowls or on dessert plates. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 284 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 313 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Strawberry Biscuit Shortcake in Reminisce Extra June 1997, p47