Cornmeal Biscuits with Strawberries

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

Serves: 8
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.

Nutrition information

(Amount per serving)

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