The Big Dipper Biscuits

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Prep Time: 15 minutes
Baking Time: 15 minutes
Yield: 16 biscuits
Freezing: Not recommended

Ingredients

  • Biscuits:
  • 1 1/2 cups (375 mL) Robin Hood® Original All Purpose flour
  • 1/3 cup (75 mL) sugar
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) All Vegetable Shortening
  • 3/4 cup (175 mL) buttermilk
  • Topping:
  • 2 cups (250 mL) sliced strawberries
  • 1/4 cup (50 mL) Smucker’s® Pure Strawberry Jam
  • 2 tbsp (30 mL) lemon juice
  • 1 1/2 cups (375 mL) The Big Dipper

Directions

  1. Combine strawberries, jam and lemon juice. Reserve.
  2. Preheat oven to 425ºF (220ºC). Grease or line cookie sheet with parchment paper.
  3. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut shortening into flour mixture until it is the size of small peas. Add buttermilk and stir until a soft batter is formed. Drop batter in 8 mounds on prepared baking sheet.
  4. Bake in preheated oven for 12-15 minutes or until lightly browned. Cool on wire rack.
  5. Slice each biscuit in half horizontally, place some of The Big Dipper sauce on top of the biscuit and drizzle some of the strawberry mixture on top. Serve immediately.