Strawberry Shortcakes Perfect

Perfect Strawberry Shortcake

• 2 cups flour
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 cup shortening or butter
• 1 cup “sour milk”* or buttermilk
• Extra sugar

*NB: in some experts’ opinion, modern pasteurized milk doesn’t sour, it SPOILS. I make mine by adding a few drops of lemon juice or vinegar to regular milk.

Mix dry ingredients together and cut in shortening or butter. Mixture will be crumbly. Add milk and mix just enough so all dry ingredients are moistened. Dough will be loose and lumpy! Spread dough in a greased 9×9 pan (or 8×8, we’re not picky) and sprinkle with extra sugar. Bake at 400 for 20 minutes, or until done in the middle (test with toothpick or fork).

Serve warm with lots of sliced, sugared strawberries (or other fresh fruit.)

This old-fashioned, sweet biscuit dough is much faster and better than the cut-out-circle version, even from a mix, and so moist and delicious there is no need to split or butter it, nor even to add whipped cream. You can easily throw it together while the hamburgers are grilling.