Strawberry Shortcake with Whole Wheat Biscuits

Servings: 8 biscuits
Prep time: 20 minutes
Cooking time: 10 minutes

Ingredients:

• 2 cups whole-wheat flour (or whole-wheat pastry flour)

• 4 teaspoons baking powder

• Strawberries

• ½ teaspoon salt

• 4 tablespoons butter (cold, unsalted)

• 1 cup milk (any kind)

• 1 cup heavy whipping cream

• 1 tsp vanilla extract

• 2 tsps confectioners’ sugar

Directions:

Preheat oven to 450 degrees.

• Combine dry ingredients.

• Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture until mixture resembles coarse crumbs.

• Add milk and combine. Hand knead dough for 8 to 10 minutes (do not over knead) then turn out onto a floured surface.

• Using a drinking class or cookie cutter, cut out biscuit rounds.

• Place biscuits onto ungreased baking sheet or cast iron skillet and bake for 10-12 minutes. Enjoy! (Biscuits can be made a few hours ahead of assembling shortcake)

ASSEMBLE STRAWBERRY SHORTCAKE:

When time to serve, layer with sliced strawberries and whipped cream. To make homemade whipped cream, combine one cup cold heavy or whipping cream, two tablespoons of sugar and one teaspoon of vanilla extract into an electric mixer. Whisk until medium peaks form — make sure to not over-whisk or it will curdle!

Source flour from CGA members:

• Carolina Ground (NC)

• Red Tail Grains (NC)

• Deep Roots Milling (VA)

• Grapewood Farm (VA)

• Great Day Gardens (VA)

• Arbaugh Farm (WV)

• Mid-Atlantic Grain Stand (DC, MD, VA)

• Castle Valley Mill (PA)

• Deer Creek Malthouse (PA)

• Small Valley Milling (PA)

• Smokin’ Oats Organic Farms (TN)