Hon's Strawberry Shortcake
Sheila from Briarwoods Farm
So here it is exactly as she wrote it down for me, with the addition of baking temperature and time...
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- fresh (preferably local, organic) strawberries
- sugar for berries
- 3 c
- 1 c
- 4 tsp
- baking powder
- 1 pinch
- 1 1/2 stick
- 2/3 c
- whole milk or half and half
- 1 tsp
- vanilla, to taste
1Sift the dry ingredients together, crumble in like pie crust 1 and a half sticks oleo, I always use Imperial*
*(I think they’ve changed margarine/oleo since then, feel free to use whatever you like on bread, even unsalted butter. If you use salted butter you may want to omit the salt in the recipe).
2Mix two thirds cup milk or half and half with a beaten egg and vanilla. Add to dry mixture.
Sometimes I don't use all of the liquid, just moisten the mixture enough so it holds together but don't really stir it, the less handling the more tender the biscuit.
3That’s where the recipe ends (getting a recipe with measurements and steps was hard enough, like most women who grew up cooking with their mothers prior to WW II, she assumed you knew what to do. Most of her “recipes” were just lists of ingredients.). But I drop these by spoonfuls (they do spread, but not a whole lot, they tend to be high and bumpy) on a lightly greased (use Pam) cookie sheet (again, I prefer an insulated one since I don’t like the bottoms really brown) and bake in a preheated 425 F oven until the tops are just getting lightly browned (some of the peaks may get a little darker, but don’t let them burn). Maybe 10-12 minutes depending on how large you made them.
4Let them cool slightly (or thoroughly, your choice) and split horizontally or just leave whole since they tend to crumble. Put biscuit in the bottom of a bowl, add a generous amount of strawberries and their juice (you HAVE sliced the strawberries and stirred in some sugar before you started making the biscuits, haven’t you?). Top with whipped cream, ice cream, or just plain chilled cream or half and half and enjoy!