How to Make Homemade Strawberry Shortcake Biscuits
From Carrie Morey's hot little suppers cookbook
- • 1 bag shortcake biscuit mix
- • 10 tbsp salted butter (divided)
- • 1⁄2 to 3⁄4 to cup whole milk
- • 1 teaspoon pure vanilla extract
- • 1 tablespoon turbinado sugar
Nothing says summer quite like homemade strawberry shortcake. Nothing says shortcake quite like Callie's Hot Little Shortcake Biscuit Mix. This homemade mix makes for one deliciously easy shortcake recipe.
What is shortcake?
Shortcake is a crumbly and crisp cake that uses butter to give it a crispy texture when you bite into it. The distribution of the butter amongst the flour is what gives shortcake its unique taste and name. Shortcake is typically paired with strawberries and whipped cream, but there is no reason you can't easily make blueberry shortcake if that is what your taste buds prefer.
How to Begin
First and foremost, you have to give your berries a little time to get ready. So before you begin to make your shortbread, gather these ingredients:
- 1 pound of fresh strawberries (or blueberries)
- 2 Tablespoons of Sugar
Mix these ingredients in a bowl and refrigerate for 30 minutes.
The Shortcake Recipe
As Carrie Morey herself points out in this demonstration, you'll probably want to double your recipe to make the whole process worthwhile. In order to do that, you'll need to start with two bags of Callie's Hot Little Shortcake Biscuit Mix and double the recipe:
Recipe Yields 12 Biscuits
- 1 bag shortcake biscuit mix
- 10 tbsp salted butter (divided)
- 1⁄2 to 3⁄4 to cup whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon turbinado sugar
- 2-inch Biscuit Cutter
- Parchment Paper
- Rolling Pin
- Rimmed Baking Sheet
The amount of "wet" ingredients will depend on a lot of factors like temperature and humidity, so adjust as needed.
Begin by placing some of your mix into a small bowl. This will be the mix you will use to dip your biscuit cutter in to stop it from sticking. Then, empty the remaining mix into a large mixing bowl. Whisk to fluff up the mix. In another bowl, mix and whisk your vanilla and milk.
Take the room temperature butter and begin cutting it into the mix. Use small pieces and work the mix with your hands until it is the same consistency as grated parmesan cheese.
Once the mix is combined with the butter, make a little pocket in the middle and slowly add your wet ingredients. Add just enough for it to absorb. You want it to join without having to knead or work it too much. Sprinkle some mix onto your counter and then place the dough down. Roll it out a bit to even out the top, but make sure the dough is still about two fingers high.
Now you can begin stamping your biscuits, making sure to coat your tools with the extra mix to prevent sticking. Place your biscuits on a parchment covered sheet and make sure they are touching. You can even use the extra pieces to make yourself some tasty, sweet treats!
Brush the tops of the biscuits (and your extra pieces) with melted butter before placing them in a 350-degree oven. You can sprinkle them with some of the turbinado sugar if you want to have a little extra crunch on top.
Total bake time will be about 16-18 minutes. At around 10 minutes, turn them to make sure they bake evenly.
Putting it All Together
Once your biscuits have cooled slightly, split one in half. Place a spoonful of the berries that you had in the fridge on half of the biscuit. Then add a dollop of whipped cream. Place the top of the biscuit back on top of the whipped cream, and repeat the same layers over the top.
Your homemade strawberry shortcake biscuits are now ready to serve and enjoy!
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