BONNIE'S SWEET BISCUIT STRAWBERRY SHORTCAKE
The photo is my own, and so is this humble recipe.
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- dry ingredients:
- cups all-purpose flour
- tablespoon baking powder
- teaspoon salt
- teaspoon nutmeg
- cup powdered sugar
- wet ingredients:
- stick of partially frozen unsalted butter, grated with hand grater.
- 3/4 to 1
- cup of heavy whipping cream
- to serve:
- 8 cups
- ripe strawberries
- carton cool whip or whipping cream
1PREPARING THE SHORTCAKES:
Cut the grated butter into the dry ingredients. Add the whipping cream just until a soft rollable dough is formed. Turn onto a floured pastry board, pat the dough until it is one inch high, and using a large biscuit cutter, cut out the biscuits and transfer to the cookie sheet spaced two inches apart. If you have left over dough, push the pieces together to make a biscuit, but avoid over handling of the dough.
2BAKING THE SHORTCAKES:
Handle dough gently! Don't overwork the biscuit dough, and mix only until ready to make into biscuits. (Too much handling makes dough tough.) Use an ungreased air cookie sheet for baking (insulated type) Bake in a pre-heated 400 degree oven until golden brown and done. 15 minutes to 20 minutes. Watch that they don't burn. Cool on a wire rack. Makes 8 biscuits.
3PREPARING THE STRAWBERRIES:
Clean and wash the strawberries. (8 cups) In a large mixing bowl, mash two cups of strawberries with 1/4 cup of sugar, then slice the remaining 6 cups of strawberries and mix with the mashed strawberries. Taste to see if you want more than 1/4 cup of sugar. Refrigerate the strawberries for about 20 minutes or longer and serve over the sweet biscuit shortcakes with whipped cream or cool whip. Enjoy!
4COOK'S TIP: You can make the shortcakes ahead. (like my photo) and set them in the refrigerator until serving time. This is a company-worthy recipe.