Biscuit Strawberry Shortcake

One thing I love about summer is getting to enjoy those delectable, juicy strawberries when they are at their delicious peak. It also means it’s strawberry shortcake time. These shortcakes are made from homemade biscuits with macerated strawberries piled on top with a sprinkling of powdered sugar and whipped cream. I know the picture isn’t pretty perfect….we’ll call it a bit rustic…but the taste is simply delightful.

Now that strawberry season and summer is nearing its end, I can still enjoy some of those delicious berries even longer because I have some tucked away in the freezer. If you happen to come across a nice bounty of strawberries it’s not too late to save some as well.

Freezing them is quite easy. Just give them a nice rinse (don’t soak them or it can cause the berries to lose some of their flavor) and dry them off completely. Hull them and place them on a baking sheet with some space between them.

Freeze over night or at least until they are firm. Place them in a freezer bag. They will last up to one year.

So now that you’ve got those wonderful berries, here is how you can make your own Biscuit Strawberry Shortcake even during the colder seasons.

Here’s what you need:

*2 cups strawberries; if you prefer them smaller quarter them

*2 TBS granulated sugar or more to taste + 2TBS if adding to the biscuit recipe

*Your favorite Biscuit recipe; I used my Buttermilk Biscuit recipe.

*Note*you want them with a touch of sweetness add 2 TBS of sugar to the dry ingredients. I sometimes prefer the biscuits for this without the sugar because the macerated strawberries are sweet along with the powdered sugar and whipped cream.

*Powdered sugar

*whipped cream

Place the strawberries in a bowl ( if using frozen strawberries, thaw first) and add the sugar. Mix together and add more sugar if you prefer. Cover.

Place in the refrigerator for 45 minutes are over night.

Prepare the biscuits and cool.

Split the biscuit in half horizontally and top with some of the strawberries with their juices. Sprinkle some the powdered sugar over the strawberries.

Top with whipped cream.

Place the other half of the biscuit gently over the whipped cream and top with more whipped cream.

Spoon some of the strawberry juice over the top if desired.

Serve and Enjoy!

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Skillet Buttermilk Biscuits

There is something so comforting about making biscuits. It’s been my Sunday tradition for a while now. I recently wanted to try something a little new, new to me that is….cooking the biscuits in a cast iron skillet. As much as I love cooking in my cast iron skillets, I have never made them this way before. I know there are probably many of you out there thinking, really….you’re Southern….never? This is the way so many of our grandmothers and mommas used to cook biscuits, so why I have I never tried it? I will admit, the first batch I attempted was an utter failure. I really should have taken a picture, they looked like a bleached blobbed mess. *sigh* This was my second attempt and ya’ll, they turned out so good. It was hard to eat just one. These turned out a little crunchy on the outside, but pillowy soft on the inside.

Here’s what you need to make your own skillet buttermilk biscuits:

*3 cups self rising flour + more for dusting your hands

*1/4 cup butter cut into small cubes + 1 TBS melted for tops of biscuits

*1/4 cup shortening or lard + more for the pan

*1 tsp. salt

*1 1/2 cups of buttermilk ( you can use whole milk or you can add 1 1/2Tbs to the whole milk to make buttermilk)

Preheat oven to 425°

Melt 1 TBS of butter; set aside.

Cube the 1/4 cup of butter into small pieces.

Place in the freezer until ready for use.

Rub a thin layer of shortening on the bottom and sides of the skillet; set aside.

In a large bowl add flour, cubed butter, shortening and salt. With the back of a fork ( or a pastry cutter which I do not have) cut the butter and shortening into the flour. Do this until the shortening and butter is well mixed into the flour and there are no large lumps.

Slowly pour in the buttermilk, stirring to make sure it all comes together.

Continue stirring slowly until dough starts to pull away from the edges of the bowl .

The dough should not be too dry, it should be a little sticky to the touch, but not wet.

I do not kneed the dough or cut them out. Dust your hands with a little flour and scoop out some of the dough and shape into rounds.

Do this pretty quickly because you do not want to warm up the butter in the dough or the biscuits do not seem to rise as well.

Place the biscuit dough in the skillet, sides touching or at least close to touching ( this helps the biscuits to rise taller). Continue this step with the rest of the dough.

Brush the tops of the biscuits with the melted butter.

Bake for about 18 to 20 minutes or until they turn golden brown.

Serve with butter or your favorite jam.

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Cheeseburger Biscuit Cups

These biscuit cups are a fun spin on your ordinary beefy sandwich. These are easy to put together and very tasty too I might add. You can top these with what you like on your cheeseburger. I added ketchup, mustard and a pickle on these, but you can make these your own.

Here’s what you need:

*1 lb. ground beef; I used one with an 85% to 15% fat ratio.

*1 can refrigerated biscuits; I used the larger kind.

*1/4 Cup ketchup

*1 TBS mustard

*2 tsp. Worcestershire sauce

*1 1/2 tsp. onion powder

*1 1/2 tsp. garlic powder

*shredded or sliced cheese; I had shredded cheddar on hand so that is what I used, but any kind will work.

Preheat oven to 400°

Heat a large pan to medium high heat. Crumble and brown beef, drain if needed. Add ketchup, mustard, Worcestershire sauce, onion and garlic powder.

Stir to combine. Remove from the heat and set aside.

Spray a muffin tin with no stick spray. Press each biscuit into the muffin tin, forming a cup.

Fill each cup with the beef mixture. Set aside any remaining beef.

Place in the oven and cook for 5 minutes. Take the tins out and with the back of a spoon, press the beef mixture gently down into the biscuit dough.

This keeps the dough from rising too much and also allows you to add more of the beef mixture. Spoon more of the beef into the cups.

Place back into the oven and continue cooking for about 10 to 12 minutes more or until golden brown.

Add the cheese on top of the beef and cook for another 5 minutes or until the cheese has melted.

Top with your favorite toppings and serve.

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Bacon and Cheesy Egg Biscuit with Black Berry Jam

Down here biscuits are popular for breakfast, whether it’s with a full, hearty breakfast or one from a fast food restaurant. This southern girl does love her biscuits. My hubby, who is not from down south, doesn’t quite understand the biscuit thing. Stuff some bacon in one of those fluffy pieces of heaven and add an egg and you have a really tasty breakfast. You have had a bacon, egg and cheese biscuit right? Or better yet, a biscuit with bacon, an egg with some nice, melty cheese mixed in, then top it with some black berry jam for a hint of sweetness. I’m really wanting one of those right now. If you want one too,here’s what you’ll need:

*Buttermilk Biscuits; you can use my recipe or your own, or even the premade kind.

*2 pieces of bacon per biscuit

*2 tsp butter; if making more than 4 eggs, then use 1 Tbs of butter.

*1 egg per biscuit

*1 Tbs cold water

*shredded cheese to taste; I used a cheddar colby jack blend

*salt and pepper to taste

*blackberry jam

While the biscuits are cooking, cook bacon; set aside.

When the biscuits are done, cut them open and spread the blackberry jam on the inside top.

set aside.

Heat a non stick pan on medium heat; add butter.

Break the eggs into a bowl and add 1 Tbs water; whisk the eggs well until blended. Pour the eggs into the pan.

Add salt and pepper to taste. If the eggs start to cook too fast, turn down the heat to medium low. You want to cook these low and slow. With a spatula, start pulling the outer edges of the eggs to the center.

Add in the cheese.

Keep gently pulling the eggs to the center and around the pan until the cheese melts and the eggs are no longer runny, but are still soft.

Place the egg on the bottom half of the biscuit.

Next layer the bacon on top of the eggs.

Place the top of the biscuit, jam side down onto the bacon.

And there you have it, a bacon biscuit with cheesy eggs and blackberry jam.

Enjoy!

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Buttermilk Biscuits

Sunday mornings are for biscuit making. When I was a little girl, I spent many afternoons in the kitchen watching my mom make biscuits to go with our dinner. This recipe is part hers and some of mine that I tweaked a bit. Like my mom and grandmother, I never measure….. we just kind of add until it all looks right. Mom did write down her recipe with measurements eventually, so when I tweaked it, it took a while for me to be able to get it the way I was happy to show it off…… with measurements. So here they are…..

Here’s what you need:

*2Cups self rising flour plus more for dusting

*1/2 tsp salt

*1 Tbs lard or shortening

*2 Tbs butter (I use salted because that is what I always have on hand) plus more for brushing tops of the biscuits

*1 Cup buttermilk or more ( you can use whole milk or you can add 1 Tbs to the whole milk to make buttermilk)

Preheat oven to 450°.

Melt about 1 Tbs of butter and set aside.

Spray a round 8 inch cake pan with non stick spray. You can also use a baking sheet; set aside.

Cut the 2 Tbs of butter into small pieces.

Place flour into a large bowl; add salt, lard and butter.

With the back of a fork ( or a pastry cutter which I do not have) cut the butter and lard into the flour. Do this until the lard and butter is well mixed into the flour and there are no large lumps.

Slowly pour in the buttermilk, stirring to make sure it all comes together.

Continue stirring slowly until dough starts to pull away from the edges of the bowl .

The dough should not be too dry, in fact I leave it a little sticky to the touch, but not wet.

I’m lazy and by this time I’m hungry and craving biscuits, so I do not roll out my dough. Dust your hands with a little flour and scoop out some of the dough and shape in to rounds.

Do this pretty quickly because you do not want to warm up the butter in the dough or the biscuits do not seem to rise as well.

Place into prepared pan, sides touching ( this helps the biscuits to rise taller). Continue this step with the rest of the dough.

Brush the tops of the biscuits with the melted butter.

Bake for about 12 to 14 minutes or until the tops turn are a little golden.

I know it’s hard, but let cool for a few minutes….. just enough time to pull out plates.

Serve with butter or your favorite jam.

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