If you love strawberry shortcakes, these biscuits are perfect topped with any fruit. Apples tossed with cinnamon sugar is a favorite in fall to red raspberries tossed with sugar in spring. No matter Spring or Fall these biscuits are delicious. Plus they are flaky and delightful plain with butter and a cup of tea.

Old Fashioned Shortcake Biscuits via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

Shopping List:

• 2 cups sifted AP flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cups of sugar
• 1/2 cup of shortening
  1 egg
• 1/3 cup plus 1 tablespoon of milk
• 2 cups any fruits of choice diced and sweetened (use sugar-free for health reasons to sweeten fruits)
• GARNISH: 1 cup of heavy cream whipped with 2 tablespoons of sugar for topping

Directions:

1. Wash the fruit, dice, and sweeten. Place in a bowl and store covered in the refrigerator.
2. Preheat the oven to 450 degrees and line a baking sheet with parchment paper (in a pinch use a cupcake tin for the dough to make rounds).
3. Whisk together the flour, baking powder, salt, and sugar in a mixing bowl.
4. Mix in a clean bowl the egg, and milk and beat a few minutes to blend.
5. Add the shortening to the flour mixture and using a pastry blender combine until it forms coarse crumbs.
6. Combine both mixtures until blended not overmixing.
7. Drop onto the prepared pan, add to a muffin pan or you can make one whole one in a greased 9-inch cake pan.
8. Bake for around 15 min. or until browned ( this can take less time depending on the pans you're using.
9. Serve: split the biscuit and place sweetened fruit inside top with the biscuit more fruits and then whipped cream.

More Recipes to Try:

Apple Dumplings

Biscuit Cobbler

Sweet Potato Biscuits