Food recipes
Strawberry Shortcake with Cornmeal Biscuits
Strawberry Shortcake with Cornmeal Biscuits Ingredients: cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugar...
Strawberry Shortcake with Cornmeal Biscuits
Ingredients:
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
strawberries, raw
sugars, granulated
lemon juice, raw
cream, fluid, heavy whipping
vanilla extract
Directions:
Preheat the oven to 425F
Combine the flour, cornmeal, baking powder, sugar, and salt.
Mix in butter until mixture has the appearance of coarse meal.
Add the cream; Stir until a moist dough forms.
Knead by hand until the dough is moist and manageable.
Place on a floured work table and knead gently for 1 minute.
Roll dough into a rectangle approximately 6x9 inches and 3/4 inch thick.
Cut dough into uniform biscuits and place on lined baking sheet.
Bake for approximately 20 minutes, or until the biscuits have risen and are lightly brown in color.
Let cool slightly.
Combined strawberries and 3 tablespoons of the sugar.
Let stand for 15 minutes at room temperature.
Crush half the stawberries, adding a little lemon juice; see aside.
Combine the cream, remaining sugar, and vanilla.
Whip to soft peaks.
Spilt each biscuit in half horizontally.
Spoon the Berry mixture onto the biscuit bottoms in equal portions.
Top with a large dollop of whipped cream.
Cover with the top portions of the biscuit, spoon some Berry liquid on top, and serve.
Ingredients:
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
strawberries, raw
sugars, granulated
lemon juice, raw
cream, fluid, heavy whipping
vanilla extract
Directions:
Preheat the oven to 425F
Combine the flour, cornmeal, baking powder, sugar, and salt.
Mix in butter until mixture has the appearance of coarse meal.
Add the cream; Stir until a moist dough forms.
Knead by hand until the dough is moist and manageable.
Place on a floured work table and knead gently for 1 minute.
Roll dough into a rectangle approximately 6x9 inches and 3/4 inch thick.
Cut dough into uniform biscuits and place on lined baking sheet.
Bake for approximately 20 minutes, or until the biscuits have risen and are lightly brown in color.
Let cool slightly.
Combined strawberries and 3 tablespoons of the sugar.
Let stand for 15 minutes at room temperature.
Crush half the stawberries, adding a little lemon juice; see aside.
Combine the cream, remaining sugar, and vanilla.
Whip to soft peaks.
Spilt each biscuit in half horizontally.
Spoon the Berry mixture onto the biscuit bottoms in equal portions.
Top with a large dollop of whipped cream.
Cover with the top portions of the biscuit, spoon some Berry liquid on top, and serve.