Strawberry Biscuit Shortcake
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Sugar Coated Skillet Biscuit Double Strawberry Shortcake

Easy to make and super quick to disappear.
Course Dessert
Cuisine American
Keyword Biscuits, Strawberry Shortcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5
Author [email protected]

Ingredients

For the Biscuits:

  • 2 cups flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup butter chilled right out of the fridge
  • 3/4 cup milk for the biscuit batter
  • 1 teaspoon flour for the cutting board when rolling the dough
  • 2 teaspoons butter to grease the pan for baking the biscuits
  • 2 teaspoons milk for the topping
  • 1 tablespoon sugar for the topping

For the Strawberry Compote:

  • 1 container (16 ounces) fresh strawberries stems and leaves removed, cleaned and cut into pieces
  • 3 tablespoons sugar
  • ½ cup water
  • 1/2 lemon, juiced

For the Shortcake:

  • Biscuits
  • Strawberry compote
  • 1 container (16 ounces) fresh strawberries stems and leaves removed, sliced
  • 4 to 5 cups whipped cream or Cool Whip topping

Instructions

For the Biscuits:

  • Heat the oven to 450 degrees F. 
  • In a medium size bowl add flour, baking powder, baking soda, salt, and milk. 
  • Using a cheese grater shred the butter and add it to the bowl. Cut the butter into the flour mixture with a fork and coarsely mix all ingredients. 
  • Knead the dough just enough so that all ingredients are incorporated. 
  • Sprinkle flour on a cutting board. Roll the dough on the cutting board so that it’s about 1 inch thick.
  • Using a biscuit or large cookie cutter, cut out as many biscuits as possible. Re-roll the dough to cut the remaining biscuits.  
  • Grease a large iron skillet with butter. Lay the biscuits in the skillet tightly, side by side. 
  • Using a spoon, add milk on top of each biscuit and spread it around the top. 
  • Sprinkle the sugar evenly on top of each biscuit. Bake in a preheated oven until the top of the biscuits turn a golden color (about 10 to 12 minutes).  Remove from the oven and let cool.

For the Strawberry Compote:

  • Heat a medium size pan on medium heat and add the strawberries, water, sugar and lemon. Stir, and bring to a boil. 
  • Cook for 5 minutes. Remove from the heat and let cool.

For the Shortcake:

  • When the biscuits have cooled, cut the biscuits in half widthwise and lay the bottom side from each biscuit in a serving dish. 
  • Spoon the strawberry compote on top of the bottom side of each biscuit.  Top with whipped cream and sliced strawberries.  
  • Lay the top half of the biscuit against the whipped cream in each of the serving dishes and serve.