dessert

Cornmeal Biscuits with Strawberries

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

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Ingredients 8 Servings

  • 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.

TIPS AND TRICKS

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

NUTRITION INFORMATION

(per Serving)

Bread, Rolls, and Muffins

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