Homemade Biscuits for Shortcakes

Step 1

Prepare the sauce when ready to bake the biscuits. Place the cleaned, sliced strawberries into a bowl. Sprinkle with 1/2 cup granulated sugar and fresh lemon juice and stir gently to coat all of the fruit. Let stand at room temperature for 20 to 30 minutes, stirring occasionally while you bake and cool the biscuits

Step 2

Preheat oven to 425F degrees. Prepare a baking sheet by lining with parchment paper or a silicone liner. Set aside

Step 3

In a large bowl, combine flour, sugar, and baking powder. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle the milk on the crumbs and bring together with fork or fingers until just combined.

Step 4

Using a spoon, drop the dough into 8 mounds onto the prepared baking sheet. Bake 12-15 minutes or until lightly browned. Remove from oven, place on rack to cool.

Step 5

Place your mixing bowl and whisk attachment or beaters in the refrigerator for 15 minutes to chill.

Step 6

Pour the heavy cream into the chilled bowl. Start whipping the cream using the chilled whisk/beaters. Whip for 30 seconds then gradually add in the 3 Tablespoons confectioners sugar. Whip another minute or two until the cream becomes thick and forms peaks that hold their shape when you lift the beaters or whisk. Do not over-beat!

Step 7

Add the vanilla extract and whisk in briefly. Store covered in refrigerator until ready to use. Will last 1 to 2 days in the refrigerator.

Step 8

Split cooled biscuits in half horizontally. Place each biscuit on an individual serving plate.

Step 9

Spoon some strawberry sauce on the cut surface of the bottom half of biscuit, then top with a dollop of whipped cream. Place top of biscuit, cut side down, on the top of the whipped cream, then repeat layers of strawberry sauce and whipped cream on the top half. Garnish with a few slices of strawberries or a mint leaf. Serve.