Kate's Strawberry Biscuits
Kate's Strawberry Biscuits recipe
Yield
12 servingsPrep
25 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ⅔ | cup |
milk
|
|
| ⅔ | cup |
strawberries
fresh, sliced, or chopped |
|
| ½ | cup |
pecan halves
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 158 | ml |
milk
|
|
| 158 | ml |
strawberries
fresh, sliced, or chopped |
|
| 118 | ml |
pecan halves
chopped, optional |
|
Directions
Sift flour with baking powder and salt.
Cut in shortening with a pastry blender until the mixture resembles coarse meal.
Add milk, strawberries and pecans if using; stirring until a soft dough is formed.
Knead gently on lightly floured board for 30 seconds.
Roll or pat dough to ½ inch thick.
Cut into 12 biscuts.
Bake on a baking sheet in a 425 degree oven for 15 minutes.
Serve hot with good butter and cold milk.
