Three words of advice concerning the biscuits for these shortcakes: White Lily Flour. My goodness! A couple months ago, I happened across an article that near waxed poetic about how good White Lily Flour is for Southern biscuits. Well naturally, I wanted to try White Lily Flour. Alas, there was NONE to be found in ANY supermarkets, Walmarts, Super Walmarts around here. It was quite depressing. I read another article that said that White Lily flour was mostly found in Southern states and some mid western states. Since this flour seemed so special, I texted my MIL to just ask her about what she thought of the flour. (Or was it called)…Anyways she said that it was the flour she uses for her baking. Would you know that very next week a box came in the mail and in it was White Lily flour?? Yes! My MIL paid almost $13 to send me 5lbs of flour without me even asking for the stuff. I love that woman! Long story short, I am digging up all recipes that involves biscuits, muffins or anything that calls for all purpose flour. I made some AMAZING banana muffins before making these but decided to share these shortcakes first. They’re soooo good!
Ingredients for Strawberry Sauce:
1 pound strawberries
2 tbsp Grand Marnier
juice from 1 half of a lemon
3 tbsp sugar
Method:
1. Mix strawberries with sugar, lemon and Grand Marnier and refrigerate while juices develop, at least 30 minutes.
Biscuits Ingredients:
1/4 cup sugar
4 tbsp cold butter
2 tbsp cold shortening
2 cups all-purpose flour
2 tsp baking powder
2 tbsp sugar
3/4 tsp salt
1 cup heavy cream
1 egg
Method:
1. Preheat the oven to 425 degrees F.
2, Sift together the flour, baking powder, sugar, and salt in a medium bowl. Add shortening and butter and use pastry blender to mix them together until the size of small peas.
3. Beat egg and heavy cream together and mix to flour until just combined.
4. Using a biscuit cutter and cut biscuits.
5. Place biscuits on baking sheet lined with parchment paper. I used some melted butter and brused this on top and sprinkled some brown sugar.
6. Bake for 15 minutes or until golden brown.
7. Remove shortcakes from oven and place on a rack to cool slightly.
Assembling Shortcakes:
1. Split warm shortcakes.
2. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Bye For Now…..
Oh My!!! :-)
If anything could make strawberry shortcake better its Grand Marnier. Sounds delicious!
First of all this is gorgeous. Second, do you think I could liquor up my strawberries with Wild Turkey? Third… I didn’t realize White Lily flour was only limited to places like this Twilight Zone I live in… I’m gonna feel happy I can brag about its availability because I can’t find anything else without driving an hour and I have to wander to the next county over to find a flipping liquor store!
Hey Tia! These look fabulous! Grand Marnier and strawberries are the best combination! I’ve never heard of White Lily flour… What makes it better and different?
Tessa, I should answer the question but please check out the following site (because in the comments section gives a lot of info about White Lily flour) http://cookingontheside.com/the-results-are-in-which-flour-made-the-best-biscuits
What I can say (in short) is that the flour is “soft” so you get a tenderness/lightness in your baked goods. They say that the flour it’s made with (soft winter wheat) differ from the up-north flours (like King Arthur’s) in terms of protein content and obviously this will affect the goodies. But do check out that link and I hope you can glean better information than what I just attempted to give.
I could eat shortcake for breakfast, lunch and tea, especially when it looks like yours :D
Yum!
Cheers
Choc Chip Uru
That looks TOOOOOO Good!
Wow they look good! Had never heard of white lily flour but checked out your link, very interesting. We can get different flours here and a finer quality one for baking and cakes, so I think it would be good for a recipe like this…and it´s strawberry time here too!
I love strawberries with grand marnier (or cointreau) and in a strawberry shortcake is even better!
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Congratulations!
Your MIL is so sweet!! These look great, and yes, there is no flour like White Lily. I’ve lived in the South my entire life and have eaten more than my share of biscuits – I know! :)
That is so incredibly sweet of your MIL, Tia!! awww! and i’m so glad that the flour worked as well as you wanted it to! Yeah, sometimes brand and quality of our ingredients makes a huge difference eh! Too bad i’m too far to get to try the legendary flour! hehe…
The MIL gets major bonus points. Now, I’m looking at the pictures and salivating. Wonder if I could do the Sandra Lee version…you know, semi-homemade? Maybe I’ll try yours first then if things don’t work out quite the way they should, I’m buying some kinda biscuit. :)
oh, so delicious!!!!
sometimes mascarpone, orange zest and buttermilk can enhance the flavors here in the place of cream.