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Cornmeal Biscuits with Strawberries

Make Southwestern-style strawberry shortcakes using cornmeal biscuits, Margarita Cream and strawberries tossed with tequila and sugar.

15 mins Prep time 18 mins Cook time
15 mins Prep time
18 mins Cook time
  • 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.

Cooking tip

Test Kitchen Tip: Add Margarita Cream or whipped cream, if desired.

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Nutrition information

(Amount per serving)

  • Calories: 313Cholesterol: 32mg
  • Sodium: 414mgProtein: 4g
  • Total Fat: 12gFiber: 3g
  • Carbohydrate: 46g

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