Prize Winning Biscuits and Strawberries

★★★★★

5 from 7 reviews

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.

Author: Dee Cottage Comforts Home
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 33 minute
Yield: 10-12 biscuits 1x
Category: Biscuits
Method: oven
Cuisine: American

Ingredients

Scale

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

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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.

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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