Nutritional Info
- Amount Per Serving
- Calories: 253.6
- Total Fat: 7.2 g
- Cholesterol: 8.4 mg
- Sodium: 404.9 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 4.3 g
- Protein: 5.3 g
View full nutritional breakdown of Shortcake Biscuits with Berries calories by ingredient
Shortcake Biscuits with Berries
This is a SparkPeople.com Recipe (what's this)
Introduction
This easy-to-make shortcake biscuit, which uses baking powder, will bring back memories of traditional versions.Printed with permission from the American Institute for Cancer Research This easy-to-make shortcake biscuit, which uses baking powder, will bring back memories of traditional versions.
Printed with permission from the American Institute for Cancer Research
Ingredients
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Canola oil spray1-1/2 cups unbleached white flour1/2 cup whole wheat or whole-wheat pastry flour1/2 tsp. salt4 tsp. baking powder3 to 4 Tbsp. sugar for the biscuits, plus more for the berries, according to taste2 Tbsp. butter, softened4 Tbsp. canola oil1 cup fat-free (skim) milk1 lb. fresh strawberries1 pt. fresh blueberries or 2 cups frozen 1/4 cup orange juice
Directions
1. Preheat oven to 425 degrees. Spray a nonstick cookie sheet with oil spray. Set aside.
2. Hull strawberries and slice into a bowl. Add fresh blueberries, if using. Mix in orange juice and sugar to taste. Set aside 30 to 60 minutes. (If using frozen blueberries that are defrosted, stir in just before assembling shortcakes.)
3. In a medium bowl, mix together the flour, salt, baking powder and sugar. Use a pastry blender or a fork to cut the butter and oil into the flour mixture until it resembles coarse meal. Add the milk all at once. Stir until it is just incorporated and there are no lumps.
4. Form 8 biscuits by dropping well-rounded quarter cups onto the cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use a toothpick to test centers). Cool on a wire rack.
5. Use a serrated knife to gently slice off the top third of each biscuit. Top with some berries and juice. Lay the top third of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with frozen yogurt, if using, and serve.
Makes 8 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
2. Hull strawberries and slice into a bowl. Add fresh blueberries, if using. Mix in orange juice and sugar to taste. Set aside 30 to 60 minutes. (If using frozen blueberries that are defrosted, stir in just before assembling shortcakes.)
3. In a medium bowl, mix together the flour, salt, baking powder and sugar. Use a pastry blender or a fork to cut the butter and oil into the flour mixture until it resembles coarse meal. Add the milk all at once. Stir until it is just incorporated and there are no lumps.
4. Form 8 biscuits by dropping well-rounded quarter cups onto the cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use a toothpick to test centers). Cool on a wire rack.
5. Use a serrated knife to gently slice off the top third of each biscuit. Top with some berries and juice. Lay the top third of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with frozen yogurt, if using, and serve.
Makes 8 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.
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Member Ratings For This Recipe
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Incredible!
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1 of 1 people found this review helpfulSuggestion: try white whole wheat flour. It uses soft wheat instead of hard and can be used in larger quantities in this sort of recipe. King Arthur is a brand I've found in Illinois and Ohio.
This looks far better than the packaged biscuit mix family uses and that I've never been fond of. - 3/18/09
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