These can be used instead of shortcake for strawberry season.


Cook Time: 12 minutes
Yield: About 3 dozen biscuits if tiny; about 10 with our regular biscuit cutter.

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk

Heat over to 400.
In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.
I placed these on a parchment papered cookie sheet.  Paula says to “butter bottom of skillet and place biscuits in pan.”  Bake for 12 minutes or until golden brown.

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