Yield: 4 Servings
|2 cups||Flour; sifted|
|1 tablespoon||Baking powder|
|⅔ cup||Strawberries; fresh, sliced|
|½ cup||Pecans halves|
Sift flour with baking powder and salt. Cut in shortening with a pastry blender until the mixture resembles coarse meal. Add milk, straberries and pecans; stirring until a soft dough is formed. Knead gently on lightly floured board for 30 seconds. Roll or pat dough to ½ inch thick. Cut into 12 biscuts.
Bake on a baking sheet in a 425 degree oven for 15 minutes. Serve hot with good butter and cold milk.
SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman