BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
SUPER EASY STRAWBERRY SHORTCAKE BISCUITS
These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.
Provided by manella
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
- Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g
HOMEMADE STRAWBERRY BISCUIT RECIPE
asy, quick, buttery, tender, and flaky, Homemade Strawberry Biscuit Recipe are easy to make and perfect for brunch.
Provided by Paula
Categories Breakfast
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F and grease a skillet with solid vegetable shortening or butter.
- In a medium-sized bowl, add flour and strawberries. Toss until well-coated with flour. Using the large holes of a cheese grater, grate frozen butter into the flour mixture. Using your hands or a pastry cutter, combine butter with flour and strawberry mixture until the dough is coarse and crumbly.
- Stir in buttermilk to make a wet, sticky dough.
- Turn dough out on a well-floured surface. Gently knead dough until it is no longer sticky and holds its shape. Press into a 1-inch thick rectangle and cut dough into 12 square or rectangular biscuits.
- Place the biscuits on the skillet, leaving some room between them to rise and cook.
- Brush the top of each biscuit with melted butter and bake 15 minutes or until top is golden brown. Serve immediately.
Nutrition Facts : Calories 131 kcal, Carbohydrate 17 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 58 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STRAWBERRY SHORTCAKE
Make drop cream biscuits and sandwich them with fresh juicy strawberries and whipped cream for the perfect summer dessert.
Provided by Dorothy Kern
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
- Whisk flour, baking powder, salt and sugar in a large bowl.
- Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
- Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you'll get about 8 biscuits, unless you want them smaller.
- Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
- While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
- For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.
Nutrition Facts : ServingSize 1 shortcake, Calories 327 kcal, Carbohydrate 40 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 165 mg, Fiber 3 g, Sugar 12 g
STRAWBERRY DROP BISCUITS
Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you're using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don't have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.
Provided by Jerrelle Guy
Categories breakfast, brunch, snack, pastries
Time 30m
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
- Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
- Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
- Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
- Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
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BEST HOMEMADE STRAWBERRY SHORTCAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
4.9/5 (20)Calories 496 per servingCategory Dessert
- In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
- Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.
- While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
STRAWBERRY BISCUITS | COOK FOR YOUR LIFE
From cookforyourlife.org
4.6/5 (5)Estimated Reading Time 3 minsCategory Breakfast, SnacksCalories 1718 per serving
- In the bottom of a large bowl, whisk the flour, baking powder, sugar, and salt together. Add the butter, and using your fingertips or a pastry blender rub or cut the butter into the flour, until the dough resembles a crumbly meal, with some pea-sized pieces of butter.
- Add the strawberries and gently toss to coat the strawberries in flour. With a spatula, stir in the yogurt and milk, until mostly absorbed. Knead one or two times to form a dough.
- Transfer to a light floured surface and form into disc about 2-inches thick. Cut into 8 to 10 pieces. Transfer to the prepared baking sheet.
HOW TO MAKE STRAWBERRY BUTTERMILK BISCUITS RECIPE | EXTRA ...
From myrecipes.com
Total Time 25 mins
- Grate cold unsalted butter using a box grater, or cut butter into small pieces. Cover and freeze 10 minutes.
- Sift flour into a large bowl; whisk in baking powder, salt, baking soda, and 1/4 cup of the sugar. Using a pastry cutter or your fingers, cut frozen butter into flour mixture. Make a well in the middle of flour mixture, and add buttermilk; gently stir until mixture forms a shaggy dough. Add strawberries, and stir just until strawberries are incorporated. Do not overmix.
- Turn dough out onto a well floured surface. Using a rolling pin, roll dough into an 11- x 9-inch rectangle. Fold long ends into thirds, and roll again into an 11- x 9-inch rectangle. Repeat folding and rolling 2 times, ending with rolling dough into a 1-inch-thick rectangle. Using a 2 1/2-inch round cutter, cut 12 rounds from dough. Place dough rounds on prepared baking sheet. Bake in preheated oven until lightly browned and set, 10 to 12 minutes.
EASY STRAWBERRY COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 (178)Calories 125 per servingCategory Breakfast, Dessert, Snack
- Add flour and baking powder and mix until combined, gently mix in the chopped strawberries just until combined. Form into balls (approximately the size of a golf ball. Place on prepared cookie sheets, sprinkle with a little granulated sugar and bake for approximately 15 minutes. Let cool completely and enjoy! Dust with powdered sugar before serving if desired.
STRAWBERRY BISCUITS - CELEBRATING SWEETS
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5/5 (7)Total Time 32 minsCategory Breakfast, Dessert, SnackCalories 258 per serving
- Preheat oven to 425°F with a rack in the middle to upper third of the oven. Line a baking sheet with parchment paper and set aside.
- Whisk all ingredients until smooth. Add more powdered sugar to thicken, or more milk to thin. Drizzle over the cooled biscuits.
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From addapinch.com
5/5 (1)Total Time 22 minsEstimated Reading Time 3 mins
- Prepare buttermilk biscuits according to instructions all the way through rolling out your biscuit dough. Spread strawberry fruit spread on top of biscuit dough and roll dough into a long log. Cut dough into 1 1/2-inch to 2-inch slices. Place into prepared skillet or round cake pan. Bake 10-12 minutes, until biscuits are cooked throughout. Remove from oven and drizzle with optional glaze.
STRAWBERRY BISCUIT COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (27)Total Time 2 hrsCategory Cookies
- If you’re using fresh strawberries, chop the strawberries into small bite-sized pieces if you haven’t already. Gently blot them with a towel to rid some moisture. (No need to thaw and blot if you’re using frozen strawberries.) The wetter the berries are, the more difficult they are to combine with the dough. Freeze the fresh chopped strawberries as you prepare the other dough ingredients. The colder, the better.
- You can use a food processor for this step, but I encourage you to do it by hand so you don’t accidentally over-work the dough. Overworked dough lends tougher cookies. Whisk the flour, sugar, baking powder, and salt together in a large bowl (or pulse together in your food processor). Add the cubed butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form. (Or pulse several times in a food processor.) See photo above for a visual. If you used a food processor in this step, pour the mixture into a large bowl.
- Whisk the milk, egg, and vanilla extract together in a small bowl. Pour over the flour/butter mixture. Using a large spoon or rubber spatula, fold everything together until just about combined. The dough is thick, sticky, and tacky. Avoid overworking the dough.
- Carefully work in the cold strawberries. Do not over-mix, which will turn the dough slimy. Some strawberries won’t combine into the dough at all and that’s ok. You can add them to the dough balls when you shape the cookies before baking.
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From saporitokitchen.com
Cuisine AmericanTotal Time 40 minsCategory BreakfastCalories 215 per serving
- In a medium bowl combine flour, sugar, baking powder, and salt. Using a whisk, stir dry ingredients together thoroughly.
- Add 6 Tablespoons of cold butter to the dry ingredients and using a pastry cutter or a fork, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.
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From myrecipes.com
3/5 (3)Total Time 45 minsServings 12
- Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.
- Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the strawberries, and stir 5 times. (Dough will be loose and flaky.)
- Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.
- Roll the dough to 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.
HOMEMADE STRAWBERRY SHORTCAKE (WITH CREAM BISCUITS ...
From sugarandsoul.co
5/5 (1)Total Time 30 minsCategory DessertCalories 442 per serving
- Use a large cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.
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- Add the heavy cream and sugar into a bowl and beat on high until medium stiff peaks are formed, about3- 4 minutes.
THE BEST STRAWBERRY SHORTCAKE BISCUITS RECIPE – SUGAR GEEK ...
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Ratings 3Calories 961 per servingCategory Appetizer, Dessert, Side Dish
- Wash your strawberries and set aside 6 pretty ones for garnish. Cut the tops off. Slice the strawberries into 4-5 pieces depending on how big the strawberry is.
HOMEMADE STRAWBERRY SHORTCAKE BISCUITS - SUNDAY SUPPER ...
From sundaysuppermovement.com
4.5/5 (107)Calories 343 per servingCategory Dessert
- Cut off the tops of the strawberries and dice the berries into bite-size pieces. Toss with 2 tablespoons granulated sugar.Take a wooden spoon and press lightly until you have slightly crushed strawberries. This way the flavor of the strawberries bursts in your mouth when you take a bite. Refrigerate until ready to use or at least an hour before serving.
- Preheat the oven to 400°F.Add 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to a medium bowl. Whisk to combine.
- Chill a mixing bowl and the whisk attachment of your mixer in the refrigerator for about 15-30 minutes. You may also use an electric hand mixer.Add 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.
- To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife. Add a generous spoon of whipped cream, then juicy strawberries. Replace the top portion fo the biscuit and enjoy right away!
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Reviews 53Category BreakfastCuisine AmericanTotal Time 22 mins
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or set aside a 12 inch cast iron skillet.
- Cut in the butter using 2 knives or a pastry blender until you mixture is crumbly with small pea-sized crumbs.
- Gently stir in the strawberries, so that they are coated in the dry ingredients, then stir in the heavy cream.
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Cuisine South AfricanCategory Sweet TreatServings 25Estimated Reading Time 5 mins
- Beat butter and sugar until light and creamy. Mix in golden syrup. Add the rice flour and the cake wheat flour, little bits at a time. You want a soft, pliable dough. You may need a tablespoon or two of extra flour or you may not.
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