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This is not your grandma's shortcake recipe!
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4 from 1 vote

Cornmeal Biscuits with Strawberries

These perfect homemade biscuits are kicked up a notch with the addition of cornmeal and the strawberries are infused with tequila for a REALLY amazing strawberry shortcake recipe!
Prep Time15 mins
Cook Time18 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Keyword: Cornmeal Biscuits with Strawberries
Servings: 8 servings
Author: Amanda Rettke--iambaker.net

Ingredients

Biscuits

  • cups (192g) all-purpose flour
  • ½ cup (61g) yellow cornmeal
  • 3 tablespoons light brown sugar, packed
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) cold butter, cut into chunks
  • cup (163g) whole milk, (I don't recommend skim milk for this recipe)
  • ½ teaspoon McCormick vanilla extract

Strawberry Mixture

  • 4 cups strawberries, hulled and quartered
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon tequila, can also use bourbon

Instructions

Biscuits

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Mix flour, cornmeal, brown sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Add milk and vanilla; stir to form a soft dough. (If the dough is dry, add additional milk a tablespoon at a time.)
  • Drop dough by ⅓ cupfuls about 2 inches apart onto the 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.

Strawberry Mixture

  • About 30 minutes before serving, toss strawberries with granulated sugar and tequila in a large bowl. Let stand 15 minutes, tossing occasionally.
  • To serve, split biscuits. Place 1 biscuit bottom on each plate. Top each with about ½ cup strawberry mixture and whipped cream. Place the top of the biscuit over whipped cream and serve immediately.