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| Strawberry Shortcake II |
From the kitchen of Joan Knewasser. This originally
appeared in a Bon Appetit magazine. The addition of
brown sugar and oats makes this biscuit more hearty
than the traditional. Joan also makes this with
sugared peaches instead of strawberries.
appeared in a Bon Appetit magazine. The addition of
brown sugar and oats makes this biscuit more hearty
than the traditional. Joan also makes this with
sugared peaches instead of strawberries.
Mix:
2 c flour
1/2 c oats
1/2 c brown sugar
1 Tbsp baking powder
1/2 tsp salt
Add:
1/2 c butter
Mix until crumbly.
Add:
2/3 c milk
Mix until it forms a dough.
Drop dough onto cookie sheet,
forming six 2 1/2" biscuits.
Sprinkle with sugar.
Bake @ 425, 20 min or
until golden & toothpick comes out clean.
Store airtight at room temp.
Makes 6 servings.
2 c flour
1/2 c oats
1/2 c brown sugar
1 Tbsp baking powder
1/2 tsp salt
Add:
1/2 c butter
Mix until crumbly.
Add:
2/3 c milk
Mix until it forms a dough.
Drop dough onto cookie sheet,
forming six 2 1/2" biscuits.
Sprinkle with sugar.
Bake @ 425, 20 min or
until golden & toothpick comes out clean.
Store airtight at room temp.
Makes 6 servings.
I use a food processor to mix this.
Love it with sweetened peaches.
-Stephanie
Love it with sweetened peaches.
-Stephanie
| Notes: |
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