BUTTER SWIM BISCUIT STRAWBERRY SHORTCAKE
Ingredients
The Strawberries:
2 quarts strawberries, hulled and sliced
¼ cup sugar
The Biscuits:
1 stick butter
2 ½ cups flour
4 teaspoons baking powder
2 teaspoons salt
1 ½ tablespoons sugar
2 cups buttermilk
1-pint vanilla ice cream or whipped cream
Instructions
Combine the strawberries and sugar in a large bowl and stir to coat. Let sit for 30 minutes, stirring occasionally. The strawberries will macerate and release their juices.
Preheat oven to 450 degrees.
Place the butter in an 8” x 8” or 2-quart baking dish and place it in the oven to melt.
Place the flour, baking powder, salt, and sugar in a large bowl and whisk to combine. Add the buttermilk and stir until just combined and a very wet and stick batter has formed.
Remove the baking dish from the oven and pour the batter on top of the butter. Spread it evenly in the pan and ‘cut’ the batter into squares.
Bake for 15-20 minutes until fluffy and golden brown.
Cut into squares and serve warm with the strawberries and juices ladled on top. Finish with ice cream and/or whipped cream. DEVOUR!!
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