Strawberry Shortcake Sweet Biscuits
Sweet and flaky biscuits that are perfect for strawberry shortcake.
Servings: 8 biscuits
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 3 Tablespoons sugar
- ½ cup butter {cold and cubed}
- ½ cup milk
- ½ cup heavy cream
- 1 teaspoon vanilla
- 1 Tablespoon heavy cream {to brush on biscuits}
- 2 Tablespoons granulated sugar {for top of biscuits}
Instructions
- Preheat the oven to 425 degrees. Add dry ingredients and butter to a food processor and pulse until the mixture resembles coarse crumbs.
- Add the milk, heavy cream and vanilla at once to processor and pulse until the dough comes together. NOTE: There may still be loose flour in bottom of processor.
- On a lightly floured flat surface pat the dough out to about 1/2" thickness. Cut the dough into circles with a 2 inch biscuit cutter {being sure to cut straight down through the dough and bringing the cutter straight up}. Place biscuits onto a silicone mat {or parchment} lined baking sheet.
- Brush the top of each biscuit with heavy cream and sprinkle generously with sugar. Bake the biscuits for 12-15 minutes or until they are lightly browned. Remove from the oven.
- To serve, cut the biscuits in half and top with sugared strawberries and whipped cream. Store leftover biscuits in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- If you want more texture on top of the biscuits, add sanding sugar instead of granulated sugar before baking.
Nutrition
Serving: 1biscuit | Calories: 370kcal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 552mg | Potassium: 94mg | Fiber: 1g | Sugar: 9g | Vitamin A: 625IU | Vitamin C: 0.1mg | Calcium: 129mg | Iron: 2mg