Southern Biscuit Shortcakes

Southern Biscuit Shortcakes

Ingredients

	Crisco® Original No-Stick Cooking Spray
TOPPING
6	cups sliced strawberries
1/3	cup sugar
1	cup heavy cream, whipped with 1 tbsp. sugar
SHORTCAKES
2	cups Martha White® Self-Rising Flour
2	tablespoons sugar
1/2	cup cold butter, cut into small pieces
3/4	cup half-and-half

Preparation Directions

1.	HEAT oven to 475°F. Coat large cookie sheet lightly with no-stick cooking spray. Combine strawberries and 1/3 cup sugar in medium bowl. Mix well. Set aside.
2.	COMBINE flour and 2 tablespoons sugar in large bowl. Mix well. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add half-and-half. Stir with fork until mixture is moistened. If necessary, stir in additional half-and-half a tablespoon at a time until moist.
3.	KNEAD dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 3-inch round cutter or knife into 9 shortcakes. Place about 1 inch apart on prepared baking sheet.
4.	BAKE 7 to 9 minutes or until golden brown. Split shortcakes; fill with strawberries and top with whipped cream.
TIP	Shortcakes can be served warm or at room temperature.

Prep Time: 30 min

Cooking Time: 9 min

Serving size: 9 shortcakes

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