Slice strawberries and sprinkle with sugar
> IF they are too firm jab them a bit with a fork
Now make biscuits. Whatever recipe you use cut the shortening in with a pastry cutter and handle the dough as little as possible.
I'm happy with the Fannie Farmer version: 2 cups flour, 1/2 tsps each salt and cream of tartar, 4 tsps baking powder, a tbsp sugar (you can skip this -I think Grandma does). Mix. Cut in 1/2 cup shortening (or a stick of margerine). Quickly stir in 2/3 cup milk. Dump it all on a cookie sheet and press together and then pat down to whatever shape fits the pan and is about 1/2 to 3/4 inch thick. Cut into squares and spread them apart. What could be easier?
Bake at 425 (or 400 with convection) about 15 minutes. Until they are edged with biscuit-y gold.
Now while they are still hot split them (you need a good serrated knife for this) and butter. Both halves if nobody is watching. Spoon on strawberries -including the juice in the bottom of the bowl. Put the top half back on. If it falls apart or sits all crooked that is part of the charm. Add whipped cream if on hand but it is not necessary. For some reason I like it on one side so not all of the biscuit is covered when served. The bottom half gets soggy (but a decadent soggy) so it is nice to keep some crunchy for contrast.
A little musical accompaniment helps.
No comments:
Post a Comment