Strawberry shortcake biscuit

Yield: 12 Servings

Measure Ingredient
2 cups Flour; Sifted
2½ teaspoon Baking Powder
¾ teaspoon Salt
2 tablespoons Sugar
4 tablespoons Shortening
⅔ cup Milk
\N \N Strawberries
\N \N Whipped Cream

From: Joel Ehrlich <Joel.Ehrlich@...> Date: Tue, 30 Jul 1996 09:44:15 -0800 Chill the shortening. Preheat the oven to 450 degrees. Sift the dry ingredients together. Cut in the shortening using a pastry cutter forming pea size grains. Stir in enough milk to form a sticky ball of dough. Divide into equal portions, 2 per shortcake biscuit cake. For each cake, press one portion into the bottom of a greased and floured (9") metal pie pan. Spread with butter. Place the second portion on top. Bake until done (12-15 minutes). Cut into wedges (one per portion). Separate the layers in each of the portions. Spread whipped cream on top of each layer. Top each layer with strawberries. Reassemble. Serve.

EAT-L Digest 30 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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