Strawberry Shortcake Biscuits 

Biscuits are about as American as you can get.

In the United Kingdom, they’re even called something different – scones.

However, the recipe we’ll deal with here is the American version.

When they're made right, there’s nothing to beat them.

Give me a good biscuit right out of the oven over a croissant any day of the week,

and twice on Sundays!

 

Utensils
Cookie sheet (baking sheet)
Mixing bowl
Pastry blender

Time: 30 minutes
Oven: 425^o F, 220^o C or Gas Mark 7

 

Ingredients
2 Cups /1 lb (500g) flour
1 Tbsp (15g) baking powder
½ tsp (2.5g) salt
5 Tbsp (75g) shortening and/or butter
¾ cup / 6fl oz (180 ml) milk

 

For shortcake biscuits:
1 Tbsp (15g) sugar
½ cup / 4oz (115g) raisins or dried apricots, chopped

Makes 6 biscuits

 

Method

    Turn the oven on to 425 degrees F.

    In a bowl, mix the flour, baking powder and salt (and sugar if using).

    Cut the fat into the dry ingredients with a pastry blender until the fat is quite small.

Then quickly rub the mixture between your palms, trying to flatten the fat into leaves.

(Stir in the raisins or apricots if you're using them.)

    Add milk and cut it in with a fork.

    Then turn the dough onto the counter, pat it down and fold it over on itself.

    Do this 3 or 4 times until the dough is fairly uniform.

    Use a pastry scraper or metal spatula to turn the dough over or deal with dough

sticking to the counter.

    Pat the dough into a circle about ¾ inch (20mm) thick.

Use a cookie (biscuit) cutter or water glass to cut out 4 or 5 biscuits.

    Then bundle up the scraps into a mutant biscuit and put it on the cookie sheet with

the others.

    Wait until the oven is at the correct temperature.

    Then bake until the biscuits are golden brown on top, or about 15 minutes.

 
 

The Strawberries

16 oz (500g) basket strawberries
1 Tbsp (15g) sugar
Grand Marnier or Cointreau liqueur (to taste)

 

Method

    Remove the leaf and pithy core from the strawberries.

    Then cut into halves (quarter the big ones).

    Sprinkle lightly with sugar and gently stir.

    Set them aside for an hour or so to let light syrup develop.

    If you want to go over the top, add a splash of Grand Marnier or

Cointreau to the berries.

 
 

Real Whipped Cream

Real whipped cream (rather than from an aerosol can or plastic tub) is extraordinarily

easy to make and absolutely delicious. While just about everybody expects cream to

be flavoured with vanilla (and vanilla is very, very good), try cream flavoured with

lemon or lime juice. No, the lemon juice won't curdle the cream.

(It'll curdle milk, but not cream).  Lemon or lime juice makes the cream taste

remarkably fresh and the tart citrus flavour goes well with strawberries.

 

For 2 - 3 strawberry shortcakes:
1 cup / 8oz (240ml) heavy or whipping cream
4 Tbsp (60g) sugar
2 Tbsp (30ml) lemon or lime juice

 

Method

 

    Into a chilled bowl, place: the cream, half the sugar, and half the lemon juice.

    Start whipping.

    Add the rest of the sugar and lemon juice gradually.

    Stop when the cream is thick and spoon able.

Don't over whip or the cream will separate into butter and a thin watery liquid.

    Serve straight away.