Sugar Coated Skillet Biscuit Strawberry Shortcake
Easy to make and super quick to disappear.
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
- 1/2 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.