It’s a biscuit day. This means I’m working on a weekend. But in the northern wastes, where I live, it is strawberry season. Here is my recipe for strawberry shortcake (from the Settlement Cookbook):
Preheat the oven to 450 degrees.
Mix 2 c flour, 4 ts baking powder (make sure it’s fresh!!), 1/2 ts salt, and 2 Tb sugar)
Cut in 1/2 c. butter. (You can put this all together in a Cuisinart. You can also buy a pastry cutter and use it to work the butter into the flour. When all else fails, you can use two knives. The goal is to have every bit of flour bonded to a bit of butter.)
Add 3/4 c milk (spoiled milk is fine).
Then stir quickly, turn onto a floured board, and knead for approximately 3.4 seconds, or until the dough holds together. DO NOT OVERHANDLE THE DOUGH.
Pat out and cut with biscuit cutters or a glass.
Stick in the oven for 12 to 15 min.
Slice up 1 to 2 quarts of strawberries. Sweeten to taste. My mom used to add a bit of lemon just for kicks and jollies. Mix it up, bruising the strawberries a little, and then pour over the warm biscuits. Add whipped cream if you’re that sort of person. A rhubarb/strawberry mixture might be good too.