Make Southwestern-style strawberry shortcakes using cornmeal biscuits, Margarita Cream and strawberries tossed with tequila and sugar.
15m
PREP TIME
18m
COOK TIME
313
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 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® All Natural Pure Vanilla Extract
- 2 pounds strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1 tablespoon tequila
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
- 4 To serve, split biscuits. Place 1 biscuit bottom on each plate. Top each with about 1/2 cup strawberry mixture and biscuit top.
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