Buttermilk biscuits recipe for strawberry shortcakes

May 21, 11:14 PMProvidence Food ExaminerDonna Diegel

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FRESH JUICY STRAWBERRIES

Whip up a batch of buttermilk biscuits, sugar some fresh juicy strawberries, and make some real whipped cream. These buttermilk biscuits are quick & easy to make and they freeze great! Make a double batch, and thaw when you need them! Your Strawberry Shortcakes are waiting!

Buttermilk Biscuits Recipe

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 Tablespoons butter, cold, diced into small cubes
• 3 Tablespoons shortening (Crisco), cold
• 2/3 -3/4 cup buttermilk

How To Make Buttermilk Biscuits

• Preheat oven to 425 degrees F.
• Prepare baking sheets by lining them with parchment paper or spraying them lightly with vegetable spray.
• Using a food processor, pulse together flour, salt, baking powder and baking soda, until blended well.
• With food processor still running, add butter and shortening a little at a time, pulsing on and off after each addition, about 10 times. Mixture should look like fine crumbs. Transfer to a large bowl.
• Pour in buttermilk a little at a time and mix with clean hands or wooden spoon. Knead only enough to moisten all dry ingredients. Do not work the dough too much as this will make for tough buttermilk biscuits.
• Turn out onto large work-surface. Pat down into a square and with a rolling pin, roll approximately 3/4 inch thick.
• Using a biscuit cutter, cut into round circles or whatever shape you'd like, and place them on the prepared baking sheets, leaving a little room to spread.
• Bake at 425 degrees for 10-12 minutes or until nicely risen and light golden brown. Transfer to cooling racks.
• Makes 10 large shortcakes.

Strawberry Shortcake Recipe - Follow this recipe for directions for sugaring the strawberries, making the sweetened whipped cream, and assembling the strawberry shortcakes.