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As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here.
Most biscuits are meant to be savory, or at the least, neutral. These biscuits are sweet and they're meant for dessert. If the only strawberry shortcake you've eaten was made with sponge cake, you should try it with biscuits.
The recipe gives instructions for assembling the shortcake, but I put them together the way I wanted to. Since the biscuits were thin, I made a three-layer shortcake instead of just splitting a biscuit in half.
What Worked: The perfect biscuits for strawberry shortcake, not to mention great little sweet treats on their own.
What Didn't: This was another recipe I attempted in the midst of a heatwave, which meant they spread quite a bit during baking. Not the fault of the recipe, but it's something to be careful of.
Suggested Tweaks: A sprinkle of sugar on top of the biscuits before baking would be nice.
Adapted from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Copyright © 2011. Published by Gibbs Smith. Available wherever books are sold. All Rights Reserved
About the baker: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.