Strawberry Shortcakes with Drop Biscuits
Description
These delicious treats bring back memories of when mom used to make drop biscuits for her strawberry shortcakes. It's easy to make and can be made on short notice. Serve them anytime, but they are especially good during strawberry season.
Ingredients
Strawberries:
4 c. fresh strawberries, stems removed and sliced
2⁄3 c. white sugar
Biscuits:
2 1⁄3 c. original Bisquick baking mix
1⁄2 c. milk
3 T. butter, melted
Whipped Topping:
1⁄2 c. whipping cream
vanilla
1 t. white sugar
Directions
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In a medium bowl, stir together the strawberries and 1/2 c. sugar; set aside for about 1 hour.
When ready to make the biscuits, preheat the oven to 425 degrees F.
In another medium bowl, stir together the Bisquick mix, milk, 3 T. sugar, and melted butter until a soft dough forms.
Drop the dough by rounded tablespoonfuls into 6-8 mounds onto an ungreased cookie sheet; dust with sugar. Bake 10 - 12 minutes or until golden brown.
Meanwhile, in a chilled small bowl, whip the cream, adding 1-2 drops of vanilla and 1 t. sugar. Beat with an electric mixer on high speed until soft peaks form.
To serve, split each shortcake in two; top with strawberries and a dollop of whipped cream.
6-8 servings.
*Tips:
Biscuits can be made 1-2 days in advance and stored in an airtight container at room temperature.
Strawberries can be sliced the day before and stored in an airtight container in the refrigerator, but don’t add the sweetener until an hour or so before assembling.
Whipped cream can also be made the day before and stored in the refrigerator in an airtight container.
Alternatives to strawberries could include fresh raspberries, blueberries, or peaches.