I hope everyone had a safe and happy Memorial Day. I spent the day with Lane and his kids at a local amusement park and it was a great day. Today, we have another holiday to celebrate. It might not be on your calendars, but it deserves some attention just the same. Today is National Biscuit Day.
Now, because I was busy this past weekend, National Biscuit Day snuck up on me, and I didn’t have a lot of time to prepare. Sadly, this isn’t going to be a post where I tell you how to make fantastic buttermilk biscuits. What I can tell you is how to make a biscuit that comes from a can (thank you to the fine folks at Pillsbury) and make it into a fantastic summer dessert. This dessert goes against my campaign to make things at home, from scratch, whenever possible. What this recipe does support is the idea that sometimes a shortcut is okay, and that if you have leftover biscuits from dinner and the kitchen is already one hundred degrees, you can still have dessert. I did use reduced-fat canned biscuits, if that makes it any better.
Oh, I should mention that I used whipped cream out of a can. Hey, I said this was a quick, shortcut for dessert that starts as biscuits out of a can. Also, there is no mixer of any kind at Lane’s, and I wanted dessert, dammit. If you’d like to whip your own cream, that would make this even better.
Quick Strawberry Peach Shortcake
- 1 can buttermilk biscuits (such as Pillsbury, reduced-fat is fine), 8 biscuit size
- 2 C. strawberries, sliced
- 4 small peaches, thinly sliced
- 1/4 C. sugar
- whipped cream (I used canned light whipped cream)
Heat the oven to 350 degrees.
Put the sugar in a shallow dish.
Remove the biscuits from the package and dip one side of them into the sugar.
Place the biscuits sugar-side-up on a parchment lined baking sheet.
Bake for 10-12 minutes (or as directed on the package), until biscuits are golden brown.
Allow the biscuits to cool.
**If you’re using biscuits that are leftover from a meal and didn’t dip them in sugar before baking, brush each biscuit with a little melted butter and sprinkle with sugar.
While the biscuits are baking and cooling, combine the strawberries and peaches in a large bowl.
Add the remaining sugar from the shallow dish to the fruit (this should be about 2 Tbsp., you can use more or less to suit your tastes).
Stir to combine.
Cover and refrigerate for at least one hour.
When ready to serve, cut the biscuits in half.
Place one half of each biscuit onto a plate and top the biscuit halves evenly with the strawberry mixture.
Add whipped cream as desired, then top with the remaining half of each biscuit.
Makes 8 servings.
Source: My dad used to make strawberry shortcake out of leftover biscuits this way.