Sunday, May 25, 2008


The Memorial Day sale at the local grocery store included strawberries... by midnight I could NOT resist any more. Gryph has now been introduced to my version of Southern Strawberry Shortcake! Mmmmm, it was perfect as a midnight snack! And yanno, once again it was perfect as breakfast. *grin*

Lemon Cardamom Biscuits

1/4 cup lemon juice

1 cup milk

3 drops lemon extract

Pour into large measuring cup or small bowl; do not stir. Allow to sit ten minutes or so, to sour the milk.

1/2 cup sugar

3 cups flour

1/4 teaspoon cardamom

1/2 teaspoon baking soda

1 Tablespoon baking powder

Mix well in large mixing bowl while milk is souring.

2 1/2 Tablespoons butter

Cut into flour mixture until no lumps remain. Stir in the milk just until all flour is incorporated. Drop by serving spoonfuls onto lightly greased baking sheet. Bake at 450 degrees (Fahrenheit) for ten to fifteen minutes until biscuits have risen and set, and peaks are golden brown.

Strawberry Shortcake

2 pounds large strawberries, dead ripe

1/2 cup sugar

Wash strawberries and slice into rounds; slice shoulders vertically to get all the goodness from the berries. Sprinkle with sugar and stir; let sit to make the glaze.

Sweetened Whipped Cream

1/4 cup sugar

3/4 cup heavy cream

Shake sugar and cream together in a shaker cup. It takes a while! Your goal is to double the volume from one cup to two cups... although it's perfectly good even if it doesn't double!

Ready? Pull the biscuits out of the oven, slice them in half, pile on the strawberries, spoon a little glaze over them, pour on some cream.

Top with the biscuit halves, strawberries, and cream. Enjoy!!

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