With upper 80 degree temps hitting Philly the past few days, I am in the mood for summer. I have my shorts and flip flops on, and I'm making some of my favorite summer foods, pasta salad and strawberry shortcake. Dinner will be good tonight! This recipe for biscuits is perfect for making strawberry shortcake. The biscuits are just a little sweet so that when you add the sugar coated strawberries and cool whip, it's a good balance. First I slice a quart of strawberries and coat with enough sugar to make a sauce. I usually add about a cup of sugar. Let the strawberries sit for an hour to make that yummy sugary sauce. Next, make the biscuits.
Ingredients:
2 c. flour
2 T. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
1/3 cup. margarine, melted
Directions:
Mix flour, sugar, baking powder and salt; whisk. Stir in milk and melted margarine until blended. If the dough seems too sticky, you could add a little more flour. Sprinkle the counter with flour. Knead the dough about 20-25 times. The dough will become less sticky once you knead it in the flour as well. Roll or pat dough out to about 1/2-3/4 inch thick and make circle cut-outs with a biscuit cutter. Put the biscuits on a cookie sheet and bake at 450 for about 10-12 minutes or until golden brown. I like to sprinkle sugar on the biscuits right when they come out of the oven. To make the strawberry shortcake, cut the biscuits in half, put some strawberries and the sauce in the middle of the two biscuits and put cool whip on the very top!
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