Food recipes
Strawberry White Pepper Shortcake
Strawberry White Pepper Shortcake Ingredients: goji berries, dried vinegar, balsamic sugars, brown wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black sugars, granulated leavening agents, bak...
Strawberry White Pepper Shortcake
Ingredients:
goji berries, dried
vinegar, balsamic
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
Directions:
In a bowl, toss the strawberries with the 2 tablespoons vinegar and brown sugar, cover, and refrigerate until ready to serve.
Preheat the oven to 400 degrees F.
Biscuits: In a mixer fitted with a paddle attachment, mix the flour, salt, white pepper, sugar, and baking powder.
Mix in the whipped cream until the mixture is moistened and just forms a ball.
Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
Use a rolling pin to roll the dough 1-inch thick.
Cut with a 2 1/2-inch biscuit cutter into biscuits.
Arrange on a sheet pan and bake until golden brown, about 20 minutes.
Let cool on a wire rack.
When ready to serve, split the biscuits in half horizontally.
Place the bottoms on serving plates.
On each, place a spoonful of strawberries with the syrup that has collected in the bowl, a dollop of Greek yogurt, and a sprinkling of brown sugar.
Place the top halves of the biscuits on top.
Serve immediately.
Ingredients:
goji berries, dried
vinegar, balsamic
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
Directions:
In a bowl, toss the strawberries with the 2 tablespoons vinegar and brown sugar, cover, and refrigerate until ready to serve.
Preheat the oven to 400 degrees F.
Biscuits: In a mixer fitted with a paddle attachment, mix the flour, salt, white pepper, sugar, and baking powder.
Mix in the whipped cream until the mixture is moistened and just forms a ball.
Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
Use a rolling pin to roll the dough 1-inch thick.
Cut with a 2 1/2-inch biscuit cutter into biscuits.
Arrange on a sheet pan and bake until golden brown, about 20 minutes.
Let cool on a wire rack.
When ready to serve, split the biscuits in half horizontally.
Place the bottoms on serving plates.
On each, place a spoonful of strawberries with the syrup that has collected in the bowl, a dollop of Greek yogurt, and a sprinkling of brown sugar.
Place the top halves of the biscuits on top.
Serve immediately.