Signature Dish of sf

Cream Biscuits

2 1/4 C all purpose flour
2T baking powder
1/2 C (1 stick) butter, cut into pieces
1-1 1/4 C whipping cream

Heat oven to 450°F

Sift flour with baking powder and salt. Cut in butter. Add 2 C cream, blend to soft dough. Turn dough out onto lightly floured surface and roll out to 3/4 inch thickness. Cut into 1 1/2 inch squares. Transfer to an un-greased baking sheet, spacing 1/2 inch apart.

Bake until golden, about 15-20 minutes.

This recipe can also be used as the basis of strawberry shortcake.

2 baskets (or more) of strawberries, quartered or sliced
1/4 cup sugar (adjust the amount according to your strawberries)
1/2 pint whipping cream, whipped

1 recipe cream biscuits made into individual biscuits or one big shortcake (see below)

Prepare the strawberries, mix with sugar and let sit in your refrigerator for an hour. Stir at least twice.

Pat the dough into a greased cake pan to the same thickness as the biscuits, don't touch the sides of the pan. Bake at 425°F until golden brown. Turn out the shortcake and let it cool enough to handle, then slice the it in half horizontally. Place the bottom half on a serving platter (cut side up), fill with half the prepared strawberries. Place the other half of the shortcake (cut side down) and top with the remaining strawberries.

Slice the cake in wedges, serve on pretty plates

Pass the whipped cream and let everyone put a big dollop on top.

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