by Kathy Hamman Miller
I still have a soft spot in my memory for the fresh strawberries on Grandma’s oh so good biscuits. Make the shortcake by placing the biscuits in a bowl and top with the reserved strawberries.
Biscuits
2 cups flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup lard or shortening. I used shortening as grandma did for this recipe. You can use cold butter also.
2/3 cup buttermilk or heavy cream.
Mix the flour, baking powder, sugar, cream of tartar, salt, baking soda, than cut in lard with a pastry blender or fork mixing till it looks like course crumbs. Make a well in the center and add the milk all at once. Stir just until moistened. Turn the dough out onto a lightly floured surface. Knead the dough by folding and pressing it 10 to 12 times. Lightly roll out or pat to 1/2 inch in thickness. Cut dough with a biscuit cutter, or a greased and floured drinking glass rim, about 2 to 2 1/2 inches in diameter. Place biscuits on ungreased baking sheet and bake at 450 degrees for 10 to 12 minutes.
Wash, remove hulls, and chop 2 quarts of strawberries stirring in 1/3 cup of sugar. Set aside and let the natural juices do their magic.
Top with whipped cream. Enjoy!
