Strawberry Shortcake with Colby Biscuits

Strawberry Shortcake with Colby Biscuits

My simple biscuit recipe is just 4 ingredients including a savory upgrade from Wisconsin colby cheese. Summer’s sweet strawberries bring this dessert to life, but it’s the addition of fresh basil that really steals the show!

servings
6-8

Ingredients













Cooking Instructions

1

Combine strawberries, sugar and basil in large bowl; cover and refrigerate.


2

Heat oven to 450°F. Line a 15 x 10-inch baking pan with parchment paper.


3

Cut butter into flour in large bowl until mixture resembles coarse crumbs. Add colby; toss. Stir in milk just until moistened and dough begins to form. Turn onto lightly floured surface; knead 4 times. Roll or pat to 1/2-inch thickness. Cut with floured 3-inch biscuit cutter. 


4

Place on prepared baking sheet. Bake for 10-12 minutes or until golden brown.


5

Meanwhile, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form, take care not to overbeat. Beat mascarpone until smooth in separate large bowl; fold in whipped cream. Store in refrigerator.


6

Split biscuits into halves. Layer bottoms with mascarpone, whipped cream and strawberries. Repeat layers. Garnish with basil leaves.


Recipe Tip: Strawberries can be combined with sugar and basil a day in advance and refrigerated overnight.


Ingredients













Cooking Instructions

1

Combine strawberries, sugar and basil in large bowl; cover and refrigerate.


2

Heat oven to 450°F. Line a 15 x 10-inch baking pan with parchment paper.


3

Cut butter into flour in large bowl until mixture resembles coarse crumbs. Add colby; toss. Stir in milk just until moistened and dough begins to form. Turn onto lightly floured surface; knead 4 times. Roll or pat to 1/2-inch thickness. Cut with floured 3-inch biscuit cutter. 


4

Place on prepared baking sheet. Bake for 10-12 minutes or until golden brown.


5

Meanwhile, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form, take care not to overbeat. Beat mascarpone until smooth in separate large bowl; fold in whipped cream. Store in refrigerator.


6

Split biscuits into halves. Layer bottoms with mascarpone, whipped cream and strawberries. Repeat layers. Garnish with basil leaves.


Recipe Tip: Strawberries can be combined with sugar and basil a day in advance and refrigerated overnight.


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