Prize Winning Biscuits and Strawberries
There is no time like the present to be sharing my prize-winning fluffy bites of deliciousness with you. I have been making these as long as I can remember, and they have indeed won many a blue ribbon for best biscuits at our county fair. I’ve tried so many other biscuit recipes, but I’m standing by these as the best, and I hope that you like them too. These prize winning biscuits can be adapted with more sugar for those who like a sweeter biscuit, or take the sugar out completely if you prefer. Our favorite way to eat them is fresh out of the oven, with butter and honey, jam or plain. They are amazing with any fresh fruit, my favorite is fresh strawberries, with whipped cream and that’s how I’m sharing them here. They also are great with any meal, soup or gravy, they are just that perfect pillow of fluffiness with a lovely crunch on top.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 28 minute
- Yield: 10–12 biscuits 1x
- Category: Biscuits
- Method: oven
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda if using buttermilk
- 1/4 teaspoon salt
- 1/2 cup shortening, butter or vegan butter frozen
- 2/3 cup milk or 3/4 cup buttermilk
- 2 pounds fresh strawberries
- 2 Tablespoons granulated sugar
- 1 pint whipping cream
- 1/2–1 teaspoon vanilla
- 2 Tablespoons powdered sugar
Instructions
In a medium bowl stir together the flour, and all dry ingredients. Using a pastry blender cut in the frozen shortening, butter or vegan butter. Mixure should resemble coarse crumbs.
Make a well in the center, add the milk all at once. Using a fork, stir just until moistened.
On a lightly floured surface, knead the dough for 5-6 strokes or till the dough is nearly smooth. Pat by hand or roll out to 1 inch thickness. Cut the dough using a 2 1/2 inch biscuit cutter. 
Place biscuits on a baking sheet lined with ungreased parchment paper.
Bake at 450 degree oven for 10-12 minutes, or till golden.
The Fresh Strawberries
Wash the fresh strawberries and drain in a colander.
Hull and slice your strawberries in a bowl, add the 2 tablespoons granulated sugar, and stir to combine. Let the strawberries rest for at least 1/2 hour to macerate (draws the liquid out of the strawberries and makes them saucy)
Whipped Cream
In your Kitchenaid mixer, beat the whipping cream with the powdered sugar, and pure vanilla. Beat till cream has whipped but don’t overbeat.
Assemble Your Prize Winning Biscuits and Strawberries
Is there any special way to assemble your delicious prize winning biscuits and strawberries? Of course not! I like to split the biscuit in half, add the fresh whipped cream, strawberries, and more strawberries with whipped cream, then biscuit, with more cream and strawberries. A bite of berries, cream, and biscuit is a bite of pure yumminess!
I piped some whipped cream into a pastery bag with a star tip to embellish the whipped cream for this photo. But honestly, the biscuit, strawberries, and whipped cream would taste just as wonderful if you used a spoon to dollop the whipped cream on. In the comments, let me know how you like to assemble your prize winning biscuit with strawberries and whipped cream, and please take the time to read my notes for more details on what I use exactly and why.
Notes
Here are a few notes to help you in baking your own prize winning biscuits with strawberries.
Preheat your oven and get it good and hot! 450 degrees f.
Buy the freshest strawberries you can, but you can use frozen if necessary. Thaw first, and taste to see if they need a bit of sugar.
You can use other fruits, this is equally delish with any berry, but I also love it with peaches, apricots, you name it!
Do not over work the dough! When folding the dough over itself, don’t be heavy handed.
You need cold ingredients to get all the yummy flakiness in the biscuit. I keep my shortening, butter in the freezer. Make sure your milk, or buttermilk is cold too.
I use shortening when I make the prize winning biscuits, the results will be a bit different with butter or vegan butter.
I like to save time, so I actually dump the dough onto the parchment-lined cookie sheet, and fold it, pat it and cut it directly on the cookie sheet. Saves time, and clean up. Of course, I’ve done it 100’s of times, but if you are more comfortable patting or rolling on a different surface, then, by all means, go for it!
I pat the dough by hand and don’t use a rolling pin. like I said, I like to save time.
I have made these gluten free by using King Arthur Measure for Measure gluten free flour. To be honest, I’m never quite as happy with the results as when I use regular all-purpose flour. I think I’ll try adding heavy cream instead of regular milk or buttermilk to see if that makes them more tender.
Don’t overbake! The biscuits will continue to bake as they cool.
I always double the recipe. These biscuits are easy to make and freeze well.
Here are a few of my favorite and always used products.
You know these go great with https://www.cottagecomfortshome.com/greek-lentil-soup
Here are more strawberry recipes you will enjoy from some friends of mine.
https://karinskottage.com/layered-lemon-cake-with-whipped-cream-and-fruit
https://feetundermytable.com/its-strawberry-season-with-a-great-salad-recipe
https://myhomeandtravels.com/the-best-strawberry-lemonade-ever
https://bushelandapickle.com/strawberry-pretzel-salad
https://www.whitelilacfarmhouse.com/saturday-morning-coffee-talk-strawberry-short-cake
https://theeverydayfarmhouse.com/fathers-day-treat-fresh-strawberry-pie
Keywords: Prize Winning Flaky Golden Biscuits with fresh strawberries and whipped cream
Jennifer Dynys says
Those biscuits and strawberries look amazing! I seriously want to make this for lunch right now!
Dee says
Jenn, thanks for being so sweet, I really hope you get a chance to make them! Thanks for stopping by, I sure appreciate
your kind comments!
Cindy says
These sound and look delicious. I tried King Arthur Measure for Measure flour for baking.
It’s either tge old fashioned way or I’m not making it.
Thanks for sharing. We don’t have big county fairs in NJ.
I imagine they are fantastic
Dee says
Hi Cindy, I usually am gluten free, but I just can’t quite get it the way it is with all-purpose flour, so glad you know what I’m
talking about! I do use King Arthur Measure for Measure when I’m making anything else, and it works great, but those biscuits deserve to be left alone! 🙂
Thanks so much for taking the time to comment, I really appreciate it!
Bethany Hausen says
These are the best biscuits ever- I could eat them all day! They are so yummy with butter and jam, but also pair well with my fav hearty soup recipes. I’m envisioning them in place of scones at tea time as well. I can see why these won the blue ribbon!
★★★★★
Dee says
Bethany, thank you so much for your sweet comments! I know you have tried these biscuits many times, and with great results.
You are the best! These are definitely so versatile and pair well with all kinds of things like you mentioned.
Thanks so much for your review, it’s really a joy when someone tries my recipe and loves it!
Lynn Vogeler says
I’ve never made biscuits but I’m going to give it a try. When you say shortening, do you mean Crisco?
Dee says
Hi Lynn, I’m so excited that you are going to try my recipe, I know you will love them!
Yes, shortening is Crisco. I use the plain white, not the butter flavor. I buy it in sticks, it’s easier to measure than
if you buy the tub of it. If you want to video chat with me while you make them I would be happy to do that with you!
hugs, and love!
Pamela Bayer says
Looking forward to trying them! ❤️
Dee says
Hi Pam, you dear! I will look forward to your review after you try them! I just know you will love them too!
Give Argos and Beans some extra snuggles for me!
Libbie says
Oh my goodness! I am going to give these a try this weekend and will report back! They look delicious!!
Dee says
Libbie, I would love that so much! Make sure and keep your cold ingredients cold, your oven hot, and
test your baking powder in a little water to make sure it’s fresh and bubbles up. You will have a love affair with these biscuits I know, they are so addicting!
Carol says
Dee, these biscuits look amazing so tall and fluffy and a beautiful golden color, like Kaci 😊 seriously this strawberry shortcake looks award winning and my mouth is watering, it looks so good. The pictures show it so good right down to your perfect whipped cream!
Have a great day my friend. Hope and pray it is a good one🍓😘🍓❤🍓
★★★★★
Dee says
Oh my goodness Carol! You write the best comments ever! I literally laughed out loud just thinking about the biscuits and Kaci being the
same amazing golden color! 🙂 Wish I had a laughing emoji to share! Thanks for being such a sweetheart, I wish I was making some
just for you or could send some to your dad! You made my day with your sweet comments! xoxo
Linda Johnston says
From scratch biscuits are easy to make…if you have a light hand and hot over. My mouth was watering as I read your post. Butter and jjelly is my favorite way unless of course you have sausage and gravy. Thanks Dee for including me in your round up.
Dee says
Oh yum, butter and jelly are so wonderful on biscuits! I’m embarrassed to say that I think I could eat these homemade biscuits
every day if I could! 🙂
Cindy says
Omgoodness Dee, these biscuits look so amazing! I love that you can add or subtract on the sugar too! I’ve got to try these! Pinning!!
Dee says
Hi Cindy, I’m so glad you are pinning my recipe! It’s such a winner, you will love it my friend! Thanks so much for stopping by!
Kathy says
What a delightful recipe! Strawberry shortcake was a staple after Sunday dinners at my grandmother’s. I know she would have loved Dee’s wonderful recipe!
★★★★★
Kathy Gross says
What a delightful recipe! Strawberry shortcake was a staple after Sunday dinners at my grandmother’s. I know she would have loved Dee’s wonderful recipe!
★★★★★
Dee says
Kathy, I can picture Sunday dinners at your grandmother’s, such wonderful memories! I’m touched that my recipe evokes such
sweet memories for you. That is a huge blessing to me!
Regina says
Dee-love these. They are so tall. How neat that you’ve won at your county fair. Thank you for including the “notes” section. Super helpful. Especially keeping shortening in the fridge. Yummy post.
Dee says
Hi Regina, you are so sweet! Yes, this recipe has won me many a blue ribbon and a best of show. They are always light, tender,
with a crispy top. I do use Crisco, and buttermilk, so there are 3 levenings, baking powder, baking soda, and the cream of tartar
I think that’s why they rise so beautifully. I’ve also made them with butter, they are not quite as high, and crisper but the flavor is
just as good. Let me know if you get a chance to make them!
Ann V says
You have no idea how much I’m craving strawberry shortcake now. Those biscuits are a mile high and I will be trying this recipe!
★★★★★
Dee says
Ann, you made me smile so big! Thanks for your sweet comments, and I’m so happy you are going to try my recipe, yeah!
I’m sure you test your baking powder in a little water to make sure it’s really fresh, those bubbles mean good rise.
I also think it’s the cream of tartar and the baking soda with the buttermilk that help it too. Enjoy, I think you
will love it! Thanks for being so sweet and stopping by, I really appreciate it!
Leslie Watkins says
Dee- these look amazing! I’ll have to give them a try! I have made the sprite biscuits so long that I need to try this one. I love to make homemade jam so that’s what we love on ours. You know that in the south, biscuits like these were on the table for every meal growing up. Yours look beyond southern farm table fabulous!
Dee says
Leslie, well that just blesses my heart so much to hear! Yes,” a table without a biscuit wouldn’t be a meal,” I can hear my father-in-law’s words even now!
I knew I struck gold when he approved, that and chess pie. I was a nervous wreck the first time I made them for him!
Leslie, you are the sweetest, and your comments are like a ray of sunshine, thanks so much for stopping by, and for being such sweet support. xo
Anita Holland says
They look really great. I have never baked a biscuit or a cake ever but can appreciate a good biscuit.
Dee says
Hi Anita, I wish we lived close to each other and I would bake with you! Or I would bring you some to try!
maria says
I need to make this recipe before the summer ends, strawberries are still in season here in the South.
Dee says
Maria, I hope you get to make this recipe before summer ends, I think you will like it! I know the South is famous for it’s biscuits,
there are probably a plethora of recipes, the fact that you want to try mine blesses me, thank you!
Kim | Shiplap and Shells says
These look absolutely amazing Dee! I will need to try these for sure.
Dee says
Hi Kim, so sweet of you to stop by, I really appreciate your comments! I hope you love them as much as we do!