Nicole Johnson


Strawberry Shortcake Biscuits are one of my favorite desserts, ever, and when you pair them with fresh, sweet berries? Amazing. A sweet sour cream whipped cream tops the fresh sliced strawberries and strawberry sauce, and a biscuit that is there to soak it all up.

  • 15-20 minutes
  • 16 Servings
  • 216 cals


  • 6 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • 1/2 cup SACO buttermilk powder
  • 3 3/4 sticks butter {cubed}
  • 2 1/4 cups milk


  1. Preheat your oven to 400 degrees.
  2. Sift the flour, sugar, baking powder, and buttermilk powder into a large mixing bowl.
  3. Cut the butter into the flour until it resembles coarse meal with pea-sized chunks.
  4. Slowly pour in liquid, covering as much of the butter and flour mixture as possible.
  5. Gently stir until it forms a ball.
  6. Pour out onto a well floured counter, and gently pat down into a 1 inch thick round.
  7. Using a biscuit cutter, cut straight down into the dough, and remove to a parchment-lined baking sheet immediately.
  8. Bake for about 15 minutes, or until the tops are golden brown.
  9. Let cool for 15-20 minutes. Serve with fresh strawberries, sweetened cream, and macerated strawberry sauce.
See Recipe
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