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I make a little different biscuit recipe and the secret is to bake them touching each other so they rise up instead of out — I put mine in a pieplate. Secondly, the temp is correct to create a quick rise. Do not twist the dough cutter but just push down. Twisting closing the dough and it doesn’t rise as high. Hope you don’t mind the comments.
Can I make the buiscut dough a day ahead, refrigerate and bake the morning I need them?
Hi April, the biscuit dough relies to some degree on baking powder for its rise. If you make it a day ahead, the leavening will activate in the dough before you have a chance to bake it, and your shortcakes will not get as much of a rise.
I tried these this morning and it was flavorful to taste, but my biscuits didn’t rise very much..only a little. Can you ever use too much baking powder? I measured mine according to the directions.
Also is there a way to freeze and bake later? If so, at what temperature should frozen biscuits be cooked?
Could be your baking powder is too old. Baking powder is essentially a dry acid combined with a dry base, and eventually over time the molecules will find each other and combine. If this happens while you are baking, great, because the result is the air pockets that are the leavening you need. If this happens in the can because it’s been sitting around too long, your baking powder isn’t strong and you end up with flat biscuits.
As for freezing and baking, I haven’t done that with this recipe so don’t know what to tell you.
I made these yesterday and the biscuits burned at the bottom..has anyone had a problem at 425?
I made these for a holiday party and instead of cutting them in rounds, I used holiday-shaped cookie cutters. The stars worked the best – they looked great and tasted wonderful.
These are so cute! When I first glanced at the photo I thought the cream was pink, so I might try to achieve that with a touch of jam or food coloring. I have to make the biscuits the day before though to save time – what’s the best way to store them? I don’t want them to get too mushy in a Tupperware but I don’t want them to get stale, either. Any suggestions? And what’s the best way to store any leftovers?
You need to store the biscuits and the strawberries separately. The biscuits you can wrap tightly in plastic wrap. But be warned, biscuits are best eaten fresh out of the oven, they very quickly get dry, and aren’t nearly as good the next day. ~Elise
These were a HUGE hit at a party today! Thanks for the great idea! I doctored the strawberries up a bit with some fresh mint and blackberry brandy and I had to use my heart and star shaped cookie cutters to go the extra mile in cuteness. Awesome recipe.
Great idea! One of the best things about having a spring birthday is getting to have strawberry shortcake for my birthday cake every year. Just one question – how big are your strawberry baskets? Quart? Pint? Something else?
Great question. Okay, so I just measure a basket. It’s 4 1/2 inches long, by 3 3/4 inches deep, by 2 3/4 inches high (or 11cm x 9cm x 6.5 cm) where the strawberries peek way over the top. ~Elise
Love this recipe! I make a similar dish that my family LOVES. I put a little lemon zest in with the strawberries. It gives it a great freshness. I also brush the tops of my shortcakes with a little butter and sprinkle with granulated sugar.
When cooking scones/sliders/biscuits/shortcakes, if you pace them close together, you will get soft sides. This also prevents lopsided ones. These will work with all sort of fruits, Kiwi’s, peaches, and all types of berries. How pretty it would look with different fruits on them on a party platter.
These look wonderful, but say, for instance I had to make something quick, what biscuits, from the refrigerated section at the grocery store would you recommend for this? I’m thinking that the ‘butter’ ones wouldn’t be quite right here.
Great question. I haven’t the faintest idea. There is a lot of butter in these biscuits by the way. ~Elise
My boyfriend and I will be hosting his parents and grandparents and some other family members for dinner on Friday night…these will be perfect! However, I’m traveling throughout the week so it will be difficult for me to make my own dough and get everything together. Can I improvise with a store bought dough? If so, what kind would you suggest?
Thank you for an awesome recipe!
You might try using frozen puff pastry dough. ~Elise
Elise, I’m so glad you enjoyed them! They were such a hit at the Ruth Reichl reception that I’m putting on the menu at Grange this week :)
Elaine Baker, Pastry Chef
Grange Restaurant/Citizen Hotel
A foodie in the checkout line who saw my strawberries and heavy cream told me the best sugar for whipped cream was powdered sugar. I’ve used it ever since, with great success.
My father is the whipped cream master here and he usually uses powdered sugar. This time we followed David Lebovitz’s approach to whipping the cream, using granulated, and were very pleased with the results. ~Elise