Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits

This is by far my favorite way to do strawberry shortcake these days. The biscuits are tender and tasty and I like them far better than angel food cake or any other alternative. They're quick and easy as well--a simple drop biscuit. Enjoy!


1 ½ cups flour
¼ c sugar
1 tsp baking powder
¼ tsp salt
¼ tsp baking soda
1/3 c cold butter
1 egg slightly beaten
½ c sour cream
2 T milk


3 T sugar
Strawberries

Preheat over to 400 degrees. Lightly great baking sheet. Combine flour, ¼ c sugar, bp, salt and baking soda. Cut in butter. Combine egg, sour cream and milk in small bowl and add to flour mixture stirring w/ fork until just moistened.

Drop dough into 8 mounds onto prepared sheet. Bake for 12 to 15 minutes or until golden. Cool on rack.

Combine 4 cups of strawberries with sugar. Top biscuits with berries and cream .

Roasted Portobello Caprese Salad

From Martha Stewart Living
Makes 4 servings
We made this a while back and are making it again tonight. Super tasty vegetarian option. We really enjoyed it!

8 portobello mushroom caps
2 garlic cloves, halved
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons coarse salt
Freshly ground pepper
3 medium tomatoes, sliced 3/4 inch thick (8 slices total)
1 bunch fresh basil
8 ounces fresh mozzarella, sliced 1/2 inch thick (4 slices total)
4 cups arugula
Toasted bread, for serving (optional)

Directions

Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.

Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.