Strawberry Shortcake Biscuits
Buttery, flaky biscuits with sweet strawberries and cream, perfect for a delightful dessert or breakfast treat that appeals to all ages and tastes.
Ingredients
Instructions
- Sift the dry ingredients together in a bowl.
- Add the butter and shortening, thoroughly working them into the flour mixture.
- Lightly mix in the sour cream with a fork.
- Add just enough milk to make a soft dough.
Tips & Substitutions
For the best texture, use cold butter and shortening to create flaky layers in the biscuits. If you don't have shortening, you can substitute with additional butter. Experiment with adding a touch of vanilla extract for extra flavor. If you want to make these biscuits sweeter, consider increasing the sugar slightly. For a healthier option, try using whole wheat flour instead of all-purpose.
Serving Suggestions
Serve these strawberry shortcake biscuits warm, topped with fresh strawberries and whipped cream for a delightful dessert. They also pair beautifully with a scoop of vanilla ice cream for added indulgence. Consider serving alongside a light salad like Grandmother Hillhouse'S Funny Tasting Salad to balance the sweetness.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and place in a preheated oven at 350°F for about 10 minutes, or until warmed through. If you want to freeze them, wrap individually in plastic wrap and store in a freezer bag for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Shortcake Biscuits contains roughly 352 calories, with 6g protein, 43g carbohydrates, and 17g fat. It is an excellent source of calcium (37% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2439mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these biscuits ahead of time?
Yes, you can prepare the biscuit dough in advance and refrigerate it for up to 24 hours before baking. Just make sure to cover it tightly with plastic wrap. When you're ready to bake, you may need to add a splash more milk if the dough seems too firm.
What can I use instead of sour cream?
If you're out of sour cream, plain Greek yogurt works as an excellent substitute, providing a similar tangy flavor and moisture. You can also use buttermilk, but reduce the amount of milk you add to the dough to maintain the right consistency.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and firm to the touch. You can also insert a toothpick into the center; if it comes out clean or with a few crumbs, they are ready. Avoid overbaking to keep them tender and flaky.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).