This post has a special contributing author: My mom! Enjoy her writing about a family food tradition.
Biscuits have been a part of my family’s diet for as long as I can remember. When I met my husband, he introduced me to strawberries and biscuits. It was a favorite breakfast treat of his that was prepared for him by his Grandmother Lowe.
Strawberries ‘n Biscuits
Grandma Lowe was an amazing cook. Yes, she used recipes, but mostly, she used “a little bit of this and a little bit of that.” And it was always “a whole lotta good.”
When we were first married, I remember saying to my husband, after one of my recipe failures, “I wish I could cook as good as your Grandma Lowe.” His reply? “You will when you’re seventy years old.”
Despite his encouragement (if that’s what you call it) I attempted strawberries and biscuits. The biscuits I’d had down for years, and come to find out, the strawberry part was easy. And ever since, this sweet dish has been a Linson family favorite.
So, here’s the recipe!
Prepare strawberries first
Clean and chop a one pound box of strawberries.
Sprinkle a Tablespoon and a half (more or less to your taste) on the chopped strawberries and let sit.
Then, prepare your biscuits.
2 cups of all purpose flour
1 Tablespoon of baking powder
1 Tablespoon of sugar
1 teaspoon of salt
Mix these dry ingredients together.
Then, cut in:
½ cup of shortening. To cut in, simply put the shortening into the dry mix and mix in your mixer, or use a fork to cut it into the dry mixture.
Then, add 2/3 cup of milk and mix.
Roll the dough out to about ½ inch to ¾ inch thickness, and cut into circles with a biscuit cutter.
Bake at 450 for ten minutes.
Serve chopped strawberries on hot biscuits and enjoy!
Who doesn’t love a good biscuit?!