• tinyonioncookingschool

Strawberry Shortcake (Episode 2)




Summer is marked by this dessert for me, and it always has been. In our second version of the fresh berry treat, we will use this biscuit recipe below in place of the pound cake. Don’t forget the berries and whipped cream!


These biscuits are perfect for the young chef: they are easy to mix, easy to drop on the baking sheet, and they bake up quick and flaky for a simple dessert. Join us to make these on our social media live-streamed class on Saturday, June 20th at 10am PST on the Tiny Onion‘s Facebook and Instagram pages.


Easy Drop Biscuits


2 cups flour

1/2 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon cream of tartar

1 stick of butter, cold, chopped into small pieces

2/3 cups buttermilk (more if dough is dry...)


Preheat oven to 425 degrees.

Line a baking sheet with parchment paper.

In a larger bowl, mix together all of the dry ingredients.

Add the chopped butter and stir it into the flour mix.

Pour the buttermilk over the whole mix and stir with a wooden spoon just until the dough is combined.

Drop large spoonfuls of the dough onto the baking sheet about two inches apart from each other.

Bake for 15 minutes, or until they are nice and golden on the outside.

Serve with chopped berries and whipped cream!


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