Biscuits For Strawberry Shortcake

1. 1

   Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine.

2. 2

   Cut the butter into the flour mixture with a pastry blender or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.)

3. 3

   Combine the cream and vanilla in a liquid measure.

4. 4

   Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.

5. 5

   Gently knead by hand five or six times to create a loose ball.

6. 6

   Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator.

7. 7

   Heat the oven to 425u00b0F. Remove the dough from refrigerator.

8. 8

   Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Serve with Whipped cream and strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.