Ingredients: |
Ingredients: 3 cups all-purpose flour
1 1/2 Tbsp. baking powder
3/4 tsp. salt
1/4 cup sugar
1 1/2 stick butter, chilled
1 cup half and half, or cream
Filling:
2 qts. strawberries
1/2 cup sugar
2 cups blueberries
2 cups whipping cream and 1/4 cup sugar for topping
OR whipped topping.
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Directions: |
Directions:Rinse the berries under cold water; drain well. Hull and slice the strawberries; reserve 3/4 cup, and place remainder in a bowl. Gently stir in sugar; cover and let stand at room temperature for about 1 hour. Whip the cream with 1/4 c. of sugar. Cover and refrigerate.
Preheat the oven to 425 º Combine flour, baking powder, salt and sugar in a large bowl. Cut butter into the mixture until it resembles coarse crumbs with a few pea-size chunks of butter left in the mixture. Make a well in the center. With a fork, stir in the cream, just until dough is moist. Be careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Knead 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough out until about 3/4 inch thick and cut into 3-inch biscuits (about 12). Transfer to a buttered cookie sheet. Bake for 10 to 15 minutes, until golden brown.
Serve immediately, or warm before serving. Split each biscuit horizontally, place on dish, and top with about 1/4 cup of strawberries and 1-2 Tbsp of blueberries. Replace the tops with another 1/4 cup of strawberries. Spoon on a large dollop of whipped cream and garnish with a few strawberry slices and a few blueberries. |
This recipe for Patriotic Strawberry Shortcake is from