SUPER EASY STRAWBERRY SHORTCAKE BISCUITS
These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.
Provided by manella
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
- Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g
EASY MORNING STRAWBERRY DANISH
I just love danish, especially on a Sunday morning before church and this is a quick recipe to make. You can use any preserves, I just love strawberry or blueberry.
Provided by sherry monfils @smonfils
Categories Fruit Breakfast
Number Of Ingredients 5
Steps:
- Heat oven to 375. Lightly spray 16 muffin cups w/ cooking spray.
- Separate each biscuit into 2 pieces. Place 1 piece into a muffin cup, pressing dough into bottom and up the sides of muffin cup.
- In a medium sized bowl, beat cream cheese, sugar and egg until creamy. Spoon mix evenly into each muffin cup. Top cream cheese mix w/ preserves. Bake 10 minutes or until light golden brown.
EASY STRAWBERRY DANISH BISCUITS
I got this recipe from a Pillsbury biscuit site. they're easy to make and soooo sooo yummy!!
Provided by sherry monfils
Categories Other Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 375. Spray 16 muffin cups w/ cooking spray. separate each biscuit carefully into 2 halves.
- 2. Place each bicuit half into a muffin cup, pressing against bottom and sides to form a crust.
- 3. In a bowl, beat cream cheese, egg and sugar until smooth. Spoon mix evenly into muffin cups. Top evenly w/ preserves. Bake 10-12 mins, or until edges are golden.
SUNNY'S EASY RASPBERRY AND STRAWBERRY DANISHES
Steps:
- Preheat the oven to 375 degrees F.
- For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
- For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
- Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
- For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
- Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.
EASY STRAWBERRY CREAM CHEESE DANISH
Deceptively easy to make, this strawberry cream cheese danish is perfect for entertaining and takes just a few minutes to make!
Provided by Melissa Riker
Categories breakfast
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Spray a baking sheet with nonstick spray.
- In a medium bowl mix cream cheese, powdered sugar and vanilla until thoroughly blended. Set aside.
- Lay puff pastry sheet on the baking sheet, use a knife to cut 1" slices into the outer thirds of the dough.
- Spread cream cheese mixture onto intact middle section of the dough. Top with strawberry preserves.
- Starting at the top fold the dough strips across the middle section at a downward angle, alternating sides to form a braid pattern.
- Beat together egg and water and use a pastry brush (affiliate link) to coat the top of the danish.
- Bake for 20 minutes or until golden brown.
- Serve warm or cold. Refrigerate up to three days.
Nutrition Facts : Calories 248 calories, Sugar 9 g, Sodium 139.8 mg, Fat 14.5 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 0.6 g, Protein 4.2 g, Cholesterol 30.9 mg
BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY DROP BISCUITS
Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you're using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don't have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.
Provided by Jerrelle Guy
Categories breakfast, brunch, snack, pastries
Time 30m
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
- Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
- Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
- Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
- Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
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