Sunday, June 1, 2008

Strawberry Shortcake & Buttermilk Biscuits

For dessert tonight I wanted to make strawberry shortcake, so I took my regular buttermilk biscuit recipe (which is killer by the way) and added a little more sugar. I'm going to give both the regular buttermilk biscuit recipe and the modified shortcake recipe. I found this recipe a few months ago on the Food Network website, and I will never go back to rolled and cut out biscuits again! These are so moist and yummy. I love finding and trying new recipes that are so good, you know you'll be making them the rest of your life! It's like finding a treasure! :) Between my pancake recipe and this biscuit recipe, buttermilk has become my new best friend! (I know I'm a freak)

Killer Buttermilk Biscuits

2 c. cake flour, or all purpose flour
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 Tbs. sugar
1/4 c. shortening (not butter flavored)
2/3 c. half and half, or 1/3 c. milk and 1/3 c. heavy whipping cream
1 c. buttermilk
1 c. or more of flour for rolling
2 Tbs. melted butter

Preheat oven to 425. Butter an 8 inch square or round cake pan.

Place the dry ingredients in a mixing bowl and add shortening, mix until pea sized pieces remain. With a wooden spoon stir in the half and half (or cream and milk), and the buttermilk.
Let sit for 2 minutes. The dough should be very wet and look like cottage cheese.

Place the 1 c. or flour in a 13X9 baking dish. Working with an ice cream scoop or large cookie scoop, scoop out about 6 mounds of dough at a time into the flour. Carefully toss the scoops of batter into the flour so they are completely covered. With a spatula carefully lift the coated pieces of batter and place them along the edge of the cake pan, packing them tightly, then place some in the center of the pan.

Bake in the center of the oven for 15-20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.

"Shortcake" Variation
Instead of 2 Tbs. of sugar, add 1/2 cup of sugar. After letting the batter rest for 2 minutes, pour all of the batter into the buttered 8X8 cake pan and sprinkle with sugar. Bake for 20-25 minutes at 425. Remove from oven and let cool. Cut into squares, and then half each square to serve individual strawberry shortcakes. Makes 9.


Eric, Becky and Joshua said...

1 word: amazing!!!! Our friend Kenny said it's the best dessert he's ever had! I did have to bake it about 5 minutes longer but that could just be because of the altitude. Sprinkling the sugar on top gives it a really sweet crunch!

Anonymous said...

Just made it for friends tonight and it was awesome! Thanks Cammie!Lisa