Strawberry Shortcake Biscuits
Preheat the oven to 400°F. Add flour, granulated sugar, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
Cube cold butter and add to the flour mixture. Toss to coat all the butter pieces with flour, and rub butter into the flour until coarse crumbs form.
Mix 1 egg, plain yogurt, milk, and vanilla extract in a small bowl. Beat to combine.
Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a wet dough is formed.
Use an ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. Sprinkle the top with plenty of turbinado sugar.
Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
Add heavy whipping cream, granulated sugar, and vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.
To assemble, cut the shortcakes in half like a burger bun with a serrated knife. Add a spoon of whipped cream, then juicy strawberries. Enjoy!
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