Can I substitute the buttermilk with regular milk?

Yes. Regular whole milk can be substituted for the buttermilk in the same quantity. The finished biscuits will be slightly less tangy and may not rise quite as tall since the natural acidity of buttermilk reacts with the baking soda to provide additional leavening. For the closest result to buttermilk without having buttermilk, add two teaspoons of fresh lemon juice or white vinegar to a measuring cup, fill to one cup with cold whole milk, stir, and allow to sit for 5 minutes before using.

How far ahead can I make the biscuits?

The baked biscuits can be made up to 3 days ahead and stored covered tightly at room temperature. They can also be frozen for up to 3 months and thawed completely before using. For the most freshly baked experience, make the biscuit dough ahead through the cutting stage and freeze the unbaked cut biscuits. Bake directly from frozen adding 5 to 8 minutes to the baking time for warm and freshly baked biscuits with no advance preparation on the day of serving.

Why are my biscuits flat rather than tall and layered?

The three most common causes of flat biscuits are warm butter that melted into the flour rather than staying in distinct cold pieces, overworked dough where the gluten was developed enough to prevent proper rising, and a twisted biscuit cutter that sealed the cut edges. Review all three of these factors and adjust accordingly for the next batch.

Strawberry Shortcake Easy Homemade Biscuits Summer Recipe

Name: Strawberry Shortcake The Most Beautiful Homemade Summer Dessert You Will Ever Make
Prep time: 30 min
Cook time: 22 min
Total time: 1 h
Cuisine: American
Ingredients: 6 to 7 cups Fresh Strawberries quartered; 1/4 cup Granulated Sugar for strawberries; 2 3/4 cups All-Purpose Flour plus extra; 1/4 cup Granulated Sugar for biscuits; 4 tsp Aluminum-Free Baking Powder; 1/2 tsp Baking Soda; 1 tsp Fine Sea Salt; 3/4 cup Unsalted Butter cold and cubed; 1 cup Cold Buttermilk; 2 tbsp Heavy Cream for brushing; Coarse Sugar for sprinkling; 1 cup Heavy Cream cold for whipped cream; 2 tbsp Granulated Sugar for whipped cream; 1 tsp Pure Vanilla Extract

Description

The most beautiful homemade Strawberry Shortcake made with flaky layered buttermilk biscuits sugar-macerated fresh strawberries and billowy fresh whipped cream. A completely from-scratch summer dessert that captures everything extraordinary about peak strawberry season in every single assembled bite.

Ingredients

Scale

6 to 7 cups Fresh Strawberries quartered

1/4 cup Granulated Sugar for strawberries

2 3/4 cups All-Purpose Flour plus extra

1/4 cup Granulated Sugar for biscuits

4 tsp Aluminum-Free Baking Powder

1/2 tsp Baking Soda

1 tsp Fine Sea Salt

3/4 cup Unsalted Butter cold and cubed

1 cup Cold Buttermilk

2 tbsp Heavy Cream for brushing

Coarse Sugar for sprinkling

1 cup Heavy Cream cold for whipped cream

2 tbsp Granulated Sugar for whipped cream

1 tsp Pure Vanilla Extract

Instructions

1. Stir quartered strawberries and 1/4 cup sugar in a large bowl. Cover and refrigerate at least 30 minutes until juicy.

2. Preheat oven to 400°F.

3. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.

4. Cut cold cubed butter into dry ingredients with pastry cutter until coarse crumbs with pea-sized butter pieces remain.

5. Pour cold buttermilk over mixture. Fold gently until just combined into a shaggy dough. Do not overwork.

6. Pour onto floured surface. Gently bring together with floured hands.

7. Flatten to 3/4 inch thick. Fold both ends to center. Turn 90 degrees. Flatten. Fold again. Repeat once more.

8. Cut into 2.75 to 3-inch circles pressing straight down without twisting.

9. Arrange touching in cast iron skillet or on parchment-lined sheet. Brush tops with cream. Sprinkle coarse sugar.

10. Bake 18 to 22 minutes until deeply golden.

11. Beat cold heavy cream, sugar, and vanilla to soft-medium peaks about 3 minutes. Refrigerate.

12. Slice biscuits in half. Layer with strawberries, syrup, and whipped cream. Serve immediately.

Prep Time: 30 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 shortcake
Calories: 385
Sugar: 22g
Sodium: 320mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 5g
Cholesterol: 58mg

Keywords: strawberry shortcake, homemade strawberry shortcake, buttermilk biscuit shortcake, easy strawberry shortcake recipe