Recipe | Harriet Rigny’s Easter Strawberry Shortcake

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Our friend, Southern cooking authority Cynthia Graubart [LINK] was a phone-in guest from Atlanta on the March 23, 2018 “The Virginia Eats + Drinks Show” and discussed the art of making biscuits.

Graubart authored the book, Southern Biscuits [LINK] with Nathalie Dupree [LINK].

She generously shared a simple two-ingredient recipe for cream biscuits with us.

In the recipe, a variation is noted for neighbor Hariet Rigny’s grandmothers Easter Strawberry Shortcake, which was made for family every Easter.

Start with the Rachel’s Very Beginner’s Cream Biscuits recipe HERE [LINK]

Here are the directions:

“Add a tablespoon or two of sugar to the dough. Line a cake pan with parchment paper. Rather than cut or roll the dough, pat the dough into the lined cake pan. Bake as above, perhaps a few minutes more if necessary to cook through. Remove from the oven, brush the top with butter, and turn upside down on a rack to cool slightly. When cool, slice in half horizontally. Sandwich with sugared strawberries and cream, and serve a bowl of each separately.”

Yields 8 servings


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