- #DROP BISCUIT RECIPE FOR STRAWBERRY SHORTCAKE HOW TO#
- #DROP BISCUIT RECIPE FOR STRAWBERRY SHORTCAKE FULL#
Just keep an eye on them while they’re baking so they don’t get overdone. I made 8 large-ish biscuits, but you can absolutely make them smaller if you wish. Optional: Drizzle on a simple two ingredient glaze once they’re cool.Whisk eggs and honey in the same bowl and fork-mix in the dry ingredients.Grate in the cold butter using a box grater and mix it in with your hands.These strawberry drop biscuits are ridiculously easy to make, here’s the recap: And since strawberry season just started here, this probably won’t be the last strawberry recipe of the year, either. Do I need another strawberry recipe on this site? You bet your tuchus I do. Strawberries are always one of the first signs of spring, so naturally I extra over do it with those.
#DROP BISCUIT RECIPE FOR STRAWBERRY SHORTCAKE FULL#
As a transplant from the east coast, where winter was long and in-season produce had a much shorter window, I take full advantage. Farmers markets are year round, and spring produce seems to pop up incredibly early. Here in the Bay Area, we are lucky (I’m talking LUCKY) with our produce. strawberry drop biscuits are so simple and so, so spring-y And so allow me to present: These Strawberry Drop Biscuits, my first strawberry offering of spring 2021. And then my brain starts doing the thing where it tries to think of every possible way to use it all.
Whipped cream can also be made the day before and stored in the fridge in an airtight container.When spring produce starts to pop up at the farmers market, it makes me MUCH EXCITE.Don’t add the sweetener until an hour or so before assembling. Strawberries can be sliced the day before and stored in an airtight container in the fridge.Biscuits can be made 1-2 days in advance and stored in an airtight container at room temperature.Instead, you can make the different components ahead of time and store them until you’re ready to assemble. Add other fruits like sliced bananas, raspberries and blueberries.ĭue to the liquid from the strawberries, I don’t recommend making these too far in advance because the moisture from the berries will make the biscuits soggy.Sprinkle dough with sugar before baking to give a nice sweet sparkle to the top.You can use store bought or homemade whipped cream.The biscuits are crumbly in nature so be sure to wait for them to cool off before slicing them in half.We recommend kneading the dough so they don’t crumble and fall apart.If you choose to go this route, do not overwork the dough. You can even use a square or heart shaped cutter. For a more smooth and uniform shape, roll the dough out and use a circle cutter to stamp out the biscuit.
However, you’ll notice they are often different sizes and shapes. Enjoy!īiscuit Shape : This is a great “drop” biscuit recipe.
Beat with an electric mixer (on high speed) until soft peaks form.ĪSSEMBLE. While the dough is baking, add the heavy cream to a small mixing bowl. Bake at 425° F for 10-12 minutes (until golden brown). Drop 6 spoonfuls of dough per biscuit on an UNgreased cookie sheet (you should end up with 6-8 biscuits).īAKE. In a separate bowl, stir in the Bisquick mix, milk, 3 tbsp sugar, and butter. Add the sliced strawberries and sugar to a mixing bowl (set aside).īISQUICK.
#DROP BISCUIT RECIPE FOR STRAWBERRY SHORTCAKE HOW TO#
How to Make Bisquick Strawberry ShortcakeīERRIES. We typically like to add the sweetener and “sweat” just 30-45 minutes before we serve the dessert. The longer they are allowed to sweat the more juices will be released and you’ll end up with limp watery strawberries. But don’t macerate (“sweat”) them for too long.
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