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Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits

Our strawberry shortcake biscuits are worth turning on the oven, even on those hot summer afternoons.

Calories
110
Carbohydrates
30g
Protein
14g
Potassium
763mg
Fiber
5g
Sugar
13g

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup 2% milk
  • 2 pints strawberries, chopped
  • 1 tablespoon orange juice
  • 1-1/2 cups whipped topping

Direction

  1. In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.
  2. Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° until lightly browned, 12-15 minutes. Cool on a wire rack.
  3. Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

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