Strawberry Biscuit Shortcake Recipe

Strawberry Biscuit Shortcake Recipe
Strawberry Biscuit Shortcake Recipe photo by Taste of Home
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Strawberry Biscuit Shortcake Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 284 calories, 7g fat (2g saturated fat), 4mg cholesterol, 313mg sodium, 50g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk.
  3. 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.
Originally published as Strawberry Biscuit Shortcake in Reminisce Extra June 1997, p47

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