Strawberry Biscuits

Here’s a pretty quick bread that will shine split and served with sweetened, softened cream cheese any time. Preheat oven to 425. Toss six to eight cut strawberries with a tablespoon of sugar and set aside. Mix 2 cups flour with a tablespoon of baking powder and a pinch of salt, add about a half cup of cold butter and working quickly with your hands break the butter into the flour until it has a coarse granular texture. Add the strawberries, mix well and refrigerate for 5 minutes, remove and add enough milk to make a sticky dough. Turn the dough onto a floured surface, roll out to about three quarters of an inch thick and cut into biscuits. Brush with melted butter, place on a lightly oiled baking sheet and bake on an upper rack for about 15-20 minutes until lightly browned.

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