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Strawberry Shortcake with Biscuits
These tender biscuits are a great base for a fresh strawberry shortcake with sweetened whipped cream and fresh strawberry sauce.
Course
Dessert
Cuisine
American
Keyword
homemade, strawberry
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
16
people
Calories
216
kcal
Author
Nicole Johnson
Ingredients
6
cups
all-purpose flour
3
tablespoons
sugar
2
tablespoons
baking powder
1/2
cup
SACO buttermilk powder
3 3/4
sticks
butter
{cubed}
2 1/4
cups
milk
Instructions
Preheat your oven to 400 degrees.
Sift the flour, sugar, baking powder, and buttermilk powder into a large mixing bowl.
Cut the butter into the flour until it resembles coarse meal with pea-sized chunks.
Slowly pour in liquid, covering as much of the butter and flour mixture as possible.
Gently stir until it forms a ball.
Pour out onto a well floured counter, and gently pat down into a 1 inch thick round.
Using a biscuit cutter, cut straight down into the dough, and remove to a parchment-lined baking sheet immediately.
Bake for about 15 minutes, or until the tops are golden brown.
Let cool for 15-20 minutes. Serve with fresh strawberries, sweetened cream, and macerated strawberry sauce.
Nutrition
Calories:
216
kcal
|
Carbohydrates:
42
g
|
Protein:
7
g
|
Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
36
mg
|
Potassium:
306
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
60
IU
|
Vitamin C:
0.2
mg
|
Calcium:
155
mg
|
Iron:
2.3
mg