INSTRUCTIONS
STRAWBERRY SHORTCAKE BISCUITS
- Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a medium bowl.
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Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
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Slowly add buttermilk and vanilla to dry ingredients, mix until well combined.
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Knead slightly until dough come together and forms a ball.
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Turn dough onto lightly floured Dough EZ mat. Cover and gently roll out to 1” thickness.
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Cut with 2 ½- 3” biscuit cutter. Transfer to a greased cast iron skillet or parchment lined baking sheet. Sprinkle with sugar. Bake as directed, cool and split in half with serrated knife.
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Bake in a preheated 425°F oven for 12-14 minutes.
STRAWBERRY TOPPING