I firmly believe that at least once every late spring/early summer, dinner should consist of nothing but strawberry shortcake! It’s not nutritionally balanced, but it’s not the worst thing you could have for a meal, and everybody needs to take some time out once a year and truly savor strawberries. As William Allan Butler reminds us “doubtless God could have made a better berry, but doubtless God never did.”
If you really want to look like a cooking genius with very little effort, make homemade biscuits to use as shortcakes. Biscuits are truly one of the easiest foods in the world, if you have the essential tool (show above): a pastry blender (or cutter). Sure, you could cut the butter into the flour using two butter knives, but that takes too long – invest in one of these gizmos and make biscuits every week. And while you’re indulging in really good kitchen tools, pick up the best ice cream scoop you can find, and use it for portioning out biscuits, muffins (these are AMAZING for filling muffin tins) or even ice cream.
World’s easiest biscuit recipe:
1 stick butter
2 cups flour
1 T baking powder
1 t salt
2 T sugar
Cut the above ingredients together with your snazzy new pastry blender. Stir in 1 cup milk. Portion out onto a greased cookie sheet. Bake at 425 degrees for about 15 minutes. You can make one BIG biscuit, which needs to bake about 25 minutes, or you can make teeny little ones that bake in 10 minutes. Ice cream scoop sized ones bake in 15, and this recipe yields 8 to 10 biscuits.
If you want shortcake, add a bit more sugar.
If you want savory, add less sugar, and throw in some herbs or some grated cheese.
Sprinkling cinnamon sugar on these before baking is never a bad idea.
I’m still working on a way to make chocolate biscuits – I’ll let you know if it ever works out!