Call Verrill Farm
Verrill Farm Strawberry Shortcake
yield: 16 biscuits
- 4 cups flour
- 2/3 cup sugar
- 2 TBS + 2 tsp. baking powder
- 1 tsp salt
- 8 oz. butter
- 2 beaten eggs
- 2/3 cup milk
- pure citrus oil
- egg wash (1 egg whisked with 2 tsp. water)
Mix together the dry ingredients and cut in butter.
Add the eggs and milk (which have been blended together).
Mix with a fork just until the dough holds together.
Turn out on to a floured surface and knead gently until the dough forms a mass.
Roll out to 1/2" - 3/4" thickness ad cut into 16 biscuits with a round cutter.
Brush with egg wash and sprinkle with sugar.
Bake at 375°F until golden brown.
Remove from the oven and brush immediately with a small amount of pure citrus oil of your choice.
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