A couple of weeks ago I bought a bag of self-rising flour and since then, have been trying new biscuit recipes. It’s been fun because up until now my family didn’t think they even liked biscuits. Apparently they were wrong.
The buttermilk biscuit recipe on the bag of the Gold Medal flour bag was pretty good, but last night I wanted to make strawberry shortcake, found I was out of buttermilk, and made the biscuits with sour cream. The biscuits were so light and tender and had such a good flavor that I’d definitely make them this way again – especially for shortcake because the sour cream flavor meshed well with the strawberries.
The biscuit recipe was easy and required only one bowl microwave-safe mixing bowl. You melt the butter right in the bowl, let it cool to room temperature, then stir in the ingredients in the order given. If you work biscuit dough too much it gets tough, so I just squished it together in the bowl, turned it onto a clean surface, and made as many cuts as I could without re-gathering the dough.
The dough seemed a little on the dry side and I didn’t need to add any flour to the cutting surface, but the biscuits tasted perfect. Since I was using them for shortcake, I didn’t bother brushing the tops with butter. Not that it would have hurt anything.
So biscuits plus strawberries meant dessert!
Here’s a basic method for making strawberry shortcake with biscuits. That is, unless you prefer those little round spongecake bowls they sell in the produce section.
- 1 pound strawberries, trimmed of stems and sliced
- 2 teaspoons of sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 cup sour cream at room temperature
- 1/3 cup whole milk, plus a little more if needed, room temperature
- 1 1/2 teaspoons sugar
- 2 1/4 cups self rising flour (fluff up and spoon, don’t pack)
- 3/4 cup heavy whipping cream
- 1/2 to 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla
- Toss berries with sugar, cover and refrigerate for a few hours or until you are ready to make the cakes.
- Prepare Biscuits (Makes 6)
- Mix the cool melted butter, sour cream, milk and sugar together in a mixing bowl. Add all but 2 tablespoons of the flour and stir just until it’s barely mixed in – if batter seems too sticky, add the rest of the flour. I used all of it and my dough was dry, but the biscuits were still good. Squish mixture with your hands until it comes together, but don’t overwork it. Dump onto a cutting board or flat surface and shape into a plank about 3/4 inch thick. Using the top of a glass or biscuit cutter, cut out biscuits. Place on baking sheet and bake at 400 for about 12-16 minutes or until biscuits seem done. Let cool.
- Whipped Cream
- In a chilled mixing bowl using chilled beaters, whip the cream until soft peaks form. Beat in the sugar and vanilla and beat until peaks are stiff
- Assemble! Slice the biscuit, rub a little whipped cream on the cut side, spoon strawberries over whipped cream, top with more whipped cream and more strawberries or top with the other half of the biscuits. I gave everyone half a biscuit and that was fine. The rest of the biscuits went in the freezer.