Wednesday, May 8, 2013

Cream Biscuits (For Strawberry Shortcake)

Twice a year (once in April and once in October), my church holds a General Conference. It's a time when we tune in to a broadcast of wonderful messages from church leaders. It runs for two days -- Saturday and Sunday. On Saturday night, there's a meeting just for the men, and we womenfolk get to play.

This was always one of my favorite times, particularly in the spring, because that's when my Mom and I would make Strawberry Shortcake. Mom would break out the Bisquick and make shortcakes while I sliced the strawberries. We would watch a movie (something girly that the boys would have rolled their eyes at) and wait impatiently for the boys to come home so we could eat!

Those are sweet memories for me -- times when I felt extra close to my Mom, and when we forged traditions together.

To this day, I still make Strawberry Shortcake during April Conference. But I never have Bisquick on hand, nor do I really want to start. But I loved the ease of preparation. These cream biscuits might have Bisquick beat for simplicity. They are so easy to make! It's a great recipe for a beginner, or to make with kids, who will enjoy patting out the dough and cutting it into shapes.

The resulting biscuit is tender and flaky -- perhaps a little more dense than a standard buttery biscuit, but I'll take the trade if I don't have to use my pastry cutter to cut in butter. (Can you say carpel tunnel?) Plus, they are nice and sturdy for holding all that fruity, whipped cream-y goodness!

Mother's Day is another time I associate with Strawberry Shortcake. And I have to say, I wouldn't mind having a plate of it myself this coming Sunday. And I know my mom would approve.

Happy Mothers Day!

PS: I'm linking up at the Weekend Potluck this week. Be sure to head over there to check out more fun recipes!

Cream Biscuits
from America's Test Kitchen

2 c. flour
2 tsp. baking powder
2 tsp. -2 Tbsp. sugar
1/2 tsp. salt
1 1/2 c. heavy cream, divided
additional flour, for dusting

In a large bowl, stir together flour, baking powder, sugar (use 2 tsp. if using for a savory purpose, 2 Tbsp. if using in a dessert like shortcake), and salt. To this mixture, add 1 1/4 c. heavy cream. Stir with wooden spoon or spatula until a shaggy dough forms, about 30 seconds. Grab the dough out of the bowl and place it onto lightly-floured countertop or pastry mat, leaving any loose bits of dough and flour in the bowl. To the dry bits in the bowl, add remaining cream 1 Tbsp. at a time until moistened. Add this to the dough already on the counter, and knead together by hand lightly until just combined (only 30 seconds or so, if that). Pat out dough to about 1" thick. Cut into 8 squares, or use a floured cutter to punch out rounds or other shapes as desired. If using a cutter, be careful not to wiggle the cutter -- try to punch straight down and pull straight up. This will result in higher- rising biscuits.
If needed, pat together scraps and punch out more biscuits until all dough is used. If desired for shortcake, sprinkle tops with turbinado sugar.
Transfer biscuits to parchment-lined baking sheet, and bake at 425ยบ for 15 minutes, or until golden.

Makes 8


  1. oh my God. These look fab. I am pinning them now.

  2. Oh yea General Conference! We lds in Hong Kong will share home food between the morning and afternoon sessions on Sun. Love your Strawberry shortcake idea especially when I'm an absolute berries freak haha :)
    Please feel free to visit my blog and comment your idea too!

  3. Your biscuits look totally perfect! Thanks so much for sharing the recipe!

  4. thanks for a great recipe! used a 1" biscuit punch so ended up with 16 small biscuits. also added a touch more sugar.


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