Biscuits for Strawberry Shortcake

About 1/2 an hour before you want to serve the strawberry shortcake, cut up your strawberries, sprinkle them with a bit of sugar, and mix well.  Just before serving, whip cream with a little bit of sugar, and optional vanilla or finely-grated lemon zest.  We used lemon zest, and it went really well with the strawberries.

Makes about 12

Kitchen equipment

  • Medium mixing bowl
  • Measuring cups & measuring spoons
  • Sieve
  • Wooden stirring spoon
  • Fork
  • Cookie sheet, lined with parchment paper
  • Pastry cutter
  • Pastry brush
  • 2 ½-inch round cutter, or knife
  • Wire racks for cooling biscuits


  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 6 tablespoons butter
  • 3/4 cup milk
  • 1 egg


  1. Preheat oven to 425 F.
  2. In a medium bowl sift together flour, salt, sugar and baking powder. To the dry mixture, add six tablespoons cold, cubed butter. Using a pastry cutter, cut the butter into the flour until the butter pieces are no bigger than small peas.
  3. Add milk and one egg to a measuring cup and whisk with a fork. Pour into the dry mixture and mix gently until the dough starts to come together.
  4. Dump onto a floured surface and gently knead just until it comes together, then pat into a 1-inch thick square.
  5. Using a 2 ½-inch round cutter, cut out as many biscuits as you can and place on a parchment lined cookie sheet. Or you can just use a knife to cut the dough into 2 ½-inch squares. Re-work the dough scraps to cut out more biscuits until no dough remains.
  6. Brush the biscuits with any remaining drops of the milk/yolk mixture. Bake for 8-10 minutes or until biscuits have risen and are golden brown. Let cool on wire rack. If not using immediately, store in airtight container.

Adapted from a Globe and Mail Quick Fix recipe, by Sue Riedl (2015)

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One thought on “Biscuits for Strawberry Shortcake

  1. Pingback: Halifax Supper Club, June 2015 |

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