![]() ![]() Refrigerate any leftover strawberries and Yoghurt cream in airtight containers up to 5 days. My husband loved them and asked if I would make strawberry shortcake using. Store any leftover biscuits in an airtight container at room temperature up to 5 days. Excellent recipe Put a couple of tablespoons of sugar and didnt have buttermilk. To serve, split biscuits in half and top with strawberries and Yoghurt cream. Honey-Yoghurt Cream: In a medium bowl whisk FAGE Total with honey to combine. Strawberries: In a medium bowl toss strawberries with sugar and let sit, stirring occasionally, until juicy. Sprinkle with remaining 1 tablespoon sugar and bake until golden brown, 12-15 minutes. ![]() Add to dry ingredients and stir until combined.ĭrop large spoonfuls of dough onto baking sheet. In a small bowl whisk together FAGE Total, 125ml water, and vanilla. Make sure the mode is set to ounces (or grams if that's what you're using). Step 2 - Place the whole bowl onto the scale and press the tare or zero button to remove the weight of the bowl. Add butter and cut in with a pastry blender or your fingers until butter pieces are the size of small peas and the mixture is crumbly. Step 1 - Add your flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine. In a large bowl whisk together flour, 2 tablespoon sugar, baking powder, cardamom, and salt. Line a large baking sheet with parchment paper. Place in refrigerator until ready to use.6 tablespoons cold unsalted butter, cut into cubesġ45g FAGE Total, FAGE Total 2% or FAGE Total 0%Ģ80g FAGE Total, FAGE Total 2% or FAGE Total 0%īiscuits: Preheat the oven to Gas Mark 8. Add 1 pint heavy whipping cream to mixing bowl ( I use my KitchenAid but you can also use a hand mixer.) Beat on medium high and add 3-4 TBS sugar and 1 tsp. Take your chilled bowl and beaters from the freezer. Mix and set in refrigerator until ready to serve. Slice and place in bowl along with 3-4 TBS sugar and 1 tsp lemon juice. Start by rinsing and cutting off the tops of the fresh strawberries. While the biscuits are baking, prepare your strawberry filling. Optional- sprinkle tops of biscuits with a pinch of sugar before baking.īake for 12-15 minutes or until light golden brown. Do not over mix.ĭrop by spoonfuls onto cookie sheet. Blend until it resembled crumbs.Īdd ⅔ cup milk and 1 egg to food processor. In food processor add 2 cups flour, 2 tsp. While beaters and bowls chill, preheat oven to 450°. ![]() Bake 10 to 12 minutes or until golden brown. Drop large spoonfuls of dough onto baking sheet. On ungreased cookie sheet, drop dough by 6 spoonfuls. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. These will be for the homemade whipped cream. In large bowl, mix strawberries and 1/4 cup sugar set aside. Start by chilling the mixing bowl and beaters in the freezer for 10 or more minutes.
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