Heritage Strawberry Shortcake
Rated 3.0 stars by 36 users
Ingredients
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Heritage Drop Biscuit Mix
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6 Tbsp Butter, melted and cooled
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1 Cup Milk
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2 Tbsp Sugar
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1 tsp vanilla
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1 Cup Heavy Cream
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1 tsp vanilla
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2 Tablespoons sugar
Biscuits
Whipped Cream
Directions
Heat oven to 400F and set rack in the middle of the oven
Add Sunrise Flour Mill Drop Biscuit Mix to a large-size bowl.
Add sugar and mix to disperse
Make a well in the center of the mix and add milk, butter, and vanilla. Whisk with a fork for about 10 seconds to combine, ensuring all mix is incorporated. Do not over mix.
Cover the bowl and let the dough rest for 10-15 minutes
Line a baking sheet with parchment paper. Spoon up about a quarter cup of dough (larger than a golf ball, smaller than a tennis ball) and drop on the prepared baking sheet. Space the biscuits 2-3in apart
Bake until golden brown- about 14-16 minutes
Remove from oven and brush the tops with melted butter.
Transfer to a cooling rack and allow to cool at least 15 minutes
Whipped Cream:
Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, sugar, and vanilla on high speed for about 3 minutes or until soft peaks form.
Slice the biscuits in half and layer with strawberries and whipped cream. Serve and enjoy!