This recipe comes from my mother-in-law’s grandmother, Grandma Warner and it’s one I make a few times a year now during strawberry season. Grandma Warner formed them into 3 large biscuits, but I do 4 smaller biscuits to keep it even. No need to change any of the quantities; just make them a bit smaller.
You can make them precisely as listed above and they’ll be delicious and easy. I use butter instead of shortening. Right before baking, I also brush the tops with melted butter and sprinkle on a bit of turbinado sugar.
Ingredients:
* 1 pint strawberries or mixed berries * 1–2 tablespoons granulated sugar * 1 cup sifted flower * ½ teaspoon salt * 2 teaspoons baking powder * 2 tablespoons shortening or cold butter * Whole milk, about 5–6 tablespoons or so * 1 tablespoon melted butter * Pinch of turbinado sugar, optional * 1 cup heavy cream * 1 teaspoon vanilla extract * 1 tablespoon vanilla pudding powder, optional
**Before starting:**
1. Preheat oven to 425ºF. Set aside a baking sheet for the biscuits.
**Prepare the berries:**
1. Rinse the berries and transfer them to a saucepan. Sprinkle 1–2 tablespoons sugar on top. Turn the heat to medium. As soon as the berries begin to bubble, reduce heat to low and simmer for 15–20 minutes. Lightly mash a few of the berries to thicken the syrup further. Turn off the heat and set aside.
**Prepare the biscuits:**
1. Combine the sifted flour, salt, and baking powder in a bowl. Cut in the shortening or butter using a fork or your fingers until the mixture becomes crumbly, the size of peas. 2. Work in the milk, a few tablespoons at a time, until it becomes a soft, sticky dough. 3. Form the dough into 4 rough biscuits. They don’t need to be rolled into perfect circles; the rough edges will crisp up and be better than perfect dough balls! 4. Transfer the biscuits to the baking sheet. Brush each biscuit with melted butter and sprinkle a pinch of turbinado sugar on top of each biscuit. 5. Transfer to the oven for 11–12 minutes. The bottoms will be golden brown and the the top will be a very light golden brown. Remove from the oven and set aside to cool.
**Prepare the whipped cream:**
1. While the biscuits bake, place the cream in a large bowl with the vanilla extract. If you’d like a more stabilized whipped cream, add the vanilla pudding powder. Using a hand mixer, mix on medium speed until stiff peaks form. Transfer to the refrigerator until needed.
**To serve:**
1. You can make them precisely as listed above, and they’ll be delicious and easy. I use butter instead of shortening. Right before baking, I also brush the tops with melted butter and sprinkle on a bit of turbinado sugar.
1 Comment
This recipe comes from my mother-in-law’s grandmother, Grandma Warner and it’s one I make a few times a year now during strawberry season. Grandma Warner formed them into 3 large biscuits, but I do 4 smaller biscuits to keep it even. No need to change any of the quantities; just make them a bit smaller.
You can make them precisely as listed above and they’ll be delicious and easy. I use butter instead of shortening. Right before baking, I also brush the tops with melted butter and sprinkle on a bit of turbinado sugar.
Ingredients:
* 1 pint strawberries or mixed berries
* 1–2 tablespoons granulated sugar
* 1 cup sifted flower
* ½ teaspoon salt
* 2 teaspoons baking powder
* 2 tablespoons shortening or cold butter
* Whole milk, about 5–6 tablespoons or so
* 1 tablespoon melted butter
* Pinch of turbinado sugar, optional
* 1 cup heavy cream
* 1 teaspoon vanilla extract
* 1 tablespoon vanilla pudding powder, optional
**Before starting:**
1. Preheat oven to 425ºF. Set aside a baking sheet for the biscuits.
**Prepare the berries:**
1. Rinse the berries and transfer them to a saucepan. Sprinkle 1–2 tablespoons sugar on top. Turn the heat to medium. As soon as the berries begin to bubble, reduce heat to low and simmer for 15–20 minutes. Lightly mash a few of the berries to thicken the syrup further. Turn off the heat and set aside.
**Prepare the biscuits:**
1. Combine the sifted flour, salt, and baking powder in a bowl. Cut in the shortening or butter using a fork or your fingers until the mixture becomes crumbly, the size of peas.
2. Work in the milk, a few tablespoons at a time, until it becomes a soft, sticky dough.
3. Form the dough into 4 rough biscuits. They don’t need to be rolled into perfect circles; the rough edges will crisp up and be better than perfect dough balls!
4. Transfer the biscuits to the baking sheet. Brush each biscuit with melted butter and sprinkle a pinch of turbinado sugar on top of each biscuit.
5. Transfer to the oven for 11–12 minutes. The bottoms will be golden brown and the the top will be a very light golden brown. Remove from the oven and set aside to cool.
**Prepare the whipped cream:**
1. While the biscuits bake, place the cream in a large bowl with the vanilla extract. If you’d like a more stabilized whipped cream, add the vanilla pudding powder. Using a hand mixer, mix on medium speed until stiff peaks form. Transfer to the refrigerator until needed.
**To serve:**
1. You can make them precisely as listed above, and they’ll be delicious and easy. I use butter instead of shortening. Right before baking, I also brush the tops with melted butter and sprinkle on a bit of turbinado sugar.