• 25minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 2-1/2 cups all-purpose flour

  2. 2 teaspoons baking powder

  3. 1/4 teaspoon baking soda

  4. 1 tablespoon sugar

  5. 1/2 teaspoon salt

  6. 1/2 cup shortening, chilled

  7. 4 tablespoons unsalted butter, chilled and cut in small pieces

  8. 1 cup buttermilk

  9. 1 quart strawberries cut small

  10. 1/4 cup sugar

  11. 1 cup heavy cream

  12. 2 tablespoons sugar

  13. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Lightly grease 2 cookie sheets.

  2. In a large bowl whisk flour, baking powder, baking soda and salt to combine. Cut in the shortening and butter using two knives or a pastry blender until the pieces are about the size of peas. Add buttermilk and stir to blend.

  3. Turn out on lightly floured board. Knead about 4 times and pat into a 3/4-inch thick rectangle. Using a 3-inch heart-shaped cutter, cut out biscuits. Cut as many biscuits as possible by reforming scraps into a 3/4-inch thick rectangle.

  4. Bake about 20 minutes or until golden and baked through.

  5. In a medium bowl, mix strawberries and sugar to combine. Let sit until juice forms.

  6. In a large bowl with a beater on medium-high, beat cream with sugar and vanilla until whipped.

  7. To serve, slice through biscuit horizontally and place cut sides up on a plate. Top with 1/4 cup berries and juice and 1/3 cup of whipped cream.


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