Sweet Biscuits For Strawberry Shortcake
You can eat these anytime or any way but they are particularly good for Shortcakes!
Servings: 10 Lg. Biscuits
Ingredients
- 2-1/2 Cups Self-Rising Flour, more forward
- 2 Tbs. Sugar
- 1-1/4 Cups Heavy Cream, cold
- Optional: Melted Butter
Instructions
- 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.