When the strawberries are in season this is my family’s favorite recipe to make our version of strawberries on angel food cake. I love these so much more than angel food cake because the whole house smells like a bakery and summer.
1/3 cup shortening
1 3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoons salt
3/4 cup milk (I use Lactose Free because I am Lactose intolerant but you can use any percent of milk you like.)
1.Preheat oven to 450 degrees.
2.Combine flour, baking powder and salt.
3.Cut the shortening into the flour, baking powder and salt mixture with a pastry blender until mixture resembles fine crumbs.
4.Stir in enough milk so the dough leaves the sides of the bowl and rounds up into a ball.
5.Turn the dough onto a lightly floured surface.
6.Knead the dough about ten times.
7.Roll out with a rolling pin into 1/2 inch thick.
8.Cut the dough into biscuits
9.Place the biscuits onto an ungreased cookie sheet.
10. Bake 10 to 12 minutes until golden brown.
Tips and Tricks:
-To know which pastry blender is the best Good Housekeeping has some reviews.
– If you do not have a pastry blender you can use two knives to cut the shortening up to look like fine crumbs.
-Most of the time you will use all of the milk but make sure not to make the dough too sticky otherwise the biscuits will be very dry.
– Cook’s Illustrated has some tips on the best flours to use.
-You can cut the biscuits with either a biscuit cutter or a mason jar! This is the size mason jar I used.
-You can enjoy these with strawberries or just with a dab of butter. But I guarantee these will be your new instant favorite.
Do you have any classic recipes that you have created a twist for?