Strawberry shortcake was my little brother's favorite. He was a great sailor, high jumper, and
snowboarder. He didn't have a huge repertoire of recipes - he was 22 - but what he did know how to make was produced pretty prolifically, and to great reception. He died three months ago from meningitis. The recipe has been in our family forever, but it is as much his as anyone's.
Biscuits
2 cups flour
2 tbs sugar
2.5 tsp baking powder
0.5 tsp salt
1/2 cup vegetable shortening
1. Sift all ingredients together in medium bowl & cut in small pieces of chilled shortening.
2. Add the smallest amount of really cold milk you can get away with... Just enough so that all the ingredients for the dough just barely sticks together and then form a lump of dough on wax paper.
(NOTE: Handle/mix/knead/roll dough as little as possible- that makes them tough. It is also not good if the dough gets too warm.)
3. Roll dough until dough is about 3/4" thick and cut out biscuits with an upside-down water glass.
4. Place circles of dough spread out on baking sheet stacked two high.
5. Put baking sheet with biscuits in freezer while preheating oven (about 10 min).
6. Bake @350F until the tops turn light golden for 15-20 min, depending on how thick you make them.
Strawberry Topping
Strawberries - hulled and halved.
1 pint+ per person.
1 Tbls of sugar or agave per pint
1. Mash until about 1" of juice in the bottom of the bowl.
2. Cover warm biscuit with strawberries and top with whipped cream.
Jeff and Britt
Thank you for sharing this, Brittany.
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