Better take care of that strawberry shortcake craving while the season is here!
These biscuits are easily prepped in 10 minutes, and take less than 15 to bake, so they’re a go-to for last minute desserts. Feeding a crowd? Double the batch, by simply doubling all the ingredients.
1 1/2 cups Nash’s soft white wheat flour
1 1/2 cups Nash’s red wheat or triticale flour
1/2 cup Nash’s wheat bran (optional)
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons raw sugar
1 1/2 sticks (3/4 cup) cold/frozen butter, grated
1 1/4 cup buttermilk or raw milk (use 1 1/2 cup milk if you use optional bran)
Preheat oven to 350 degrees. Combine all dry ingredients, and then thoroughly work in grated butter. Add milk and mix into thick batter using wide strokes. Don’t over-mix. Drop biscuits onto ungreased baking sheet, and bake for about 12-15 minutes, until just showing some golden color. Makes about 15-18 biscuits.
Tip: Omit the sugar for savoy breakfast biscuits.