![]() ![]() Slice the biscuits in half or in thirds and layer with whipped cream and strawberries between the biscuit layers and serve. Reroll out leftover dough and continue to make biscuits until all the dough has been used.īrush the tops of the biscuits with leftover egg and buttermilk and then sprinkle on some sugar in the raw and bake at 375° for 20 to 25 minutes. Using a round cookie cutter make circle cut biscuits and place them in a 10” cast iron skillet or pan, or a 13×9 casserole dish that’s been lined with parchment paper and sprayed with no-stick spray. Transfer that dough to a clean surface and roll it out until it’s about 1” thick. Pour the whisked egg and buttermilk together into the well and use a fork to combine the ingredients to form a very thick dough. Next, whisk together all the dry ingredients in a large bowl.įold in the shredded cold butter to the dry ingredients and then use your hand to make a well. Prepare the whipped cream according to the recipe and keep it cool in the refrigerator until it is ready to be used. Place in the refrigerator until ready to use. Toss the mashed strawberries with the remaining cut ones and mix with some cold simple syrup. Slice the strawberries and mash about a ½ cup of them. #STRAWBERRY SHORTCAKE RECIPE HOW TO#How to Make Strawberry Shortcake from Scratchįollow these easy step-by-step instructions and images to make this amazing strawberry shortcake recipe from scratch:
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