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Make Southwestern-style strawberry shortcakes using cornmeal biscuits, Margarita Cream and strawberries tossed with tequila and sugar.
1 1/2 cups flour
1/2 cup yellow cornmeal
3 tablespoons packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut into chunks
2/3 cup milk
1/2 teaspoon McCormick® Pure Vanilla Extract
2 pounds strawberries, hulled and quartered
1/4 cup granulated sugar
1 tablespoon tequila
Preheat oven to 400°F. Mix flour, cornmeal, brown sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk and vanilla; stir to form a soft dough. (If dough is dry, add additional milk by tablespoonfuls.
Drop dough by 1/3 cupfuls about 2 inches apart onto parchment paper-lined baking sheet, forming 8 biscuits. Flatten each biscuit slightly into a 2-inch round.
Bake about 18 minutes or until golden brown. Cool on wire rack. Meanwhile, toss strawberries with granulated sugar and tequila in large bowl. Let stand 15 minutes, tossing occasionally.
To serve, split biscuits. Place 1 biscuit bottom on each plate. Top each with about 1/2 cup strawberry mixture and biscuit top.
Test Kitchen Tip: Add Margarita Cream or whipped cream, if desired.
(Amount per serving)