These strawberry shortcake biscuits have been in my husband’s family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert.
Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
Bake in the preheated oven until golden brown, about 20 minutes.
Per Serving: 232 calories; protein 4.7g; carbohydrates 30.7g; fat 10.2g; cholesterol 33.4mg; sodium 584.2mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.