strawberry shortcake

Strawberry Short cake and Biscuits

Biscuits are so easy, but they can be tricky. I use to think the press and twist method was the way to go. The problem was I never got the loft out of my biscuits that I wanted.

Well I have seen the light. DON’T TWIST! When you are cutting out your biscuits you want to press down and pull straight up. That way you are not sealing your lamination.

This particular recipe is a good entree into biscuit making. Let me know what you think and how your biscuits turn out.

If you are making strawberry shortcake, keep it simple. Let your fruit be the star. I simply toss fresh strawberries, that I have cut into 1/2″ pieces with 2 tablespoons of brown sugar. I let them sit int he fridge for about 30 minutes. From there open your biscuits, top with strawberries and fresh whipped cream and you are done.

Sweet Biscuits
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Sweet Biscuits For Strawberry Shortcake

You can eat these anytime or any way but they are particularly good for Shortcakes!
Course: Beginnings, Endings, Everything Else
Cuisine: American
Keyword: biscuits, strawberry shortcake
Servings: 10 Lg. Biscuits


  • 2-1/2 Cups Self-Rising Flour, more forward
  • 2 Tbs. Sugar
  • 1-1/4 Cups Heavy Cream, cold
  • Optional: Melted Butter


  • Preheat oven to 450 degrees.
  • In a large bowl, whisk together flour and sugar.
    Make a well in the center of the flour and pour 1 cup of cream in.
    Working from the outside edge in, start tossing flour into cream. You ultimately want a shaggy wet dough. If you need to add the remaining cream, do it a tbs. at a time.
  • Turn the dough out onto a floured surface and pat gently into a rectangle, about 1/4' thick.
    Flour your hands if you need to.
  • Fold the dough onto itself and pat down again to 1/4" thick. Do this at least 4 times, or more, ending at about 1/2" thick.
  • With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again – but just once; reusing any scraps after that will make the biscuits tough.
  • Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
  • Optional: After they are baked, you can also brush the tops with melted butter.
  • For the strawberries:
    Cut fresh strawberries in to 1/2" pieces and sprinkle with 2 Tbs. brown sugar. Let stand in refrigerator until ready to serve.
    Slice biscuits and top with strawberries and whipped cream.

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