My nephew Bob asked me to repeat the strawberry shortcake that I made last month. I'm not repeating recipes for anyone yet, even for Bob, but I realized that I could make a new shortcake using the Angel Light recipe. The best part of bakiing these in North Carolina was that, unlike in Minnesota, White Lily self-rising flour is easy to come by. In fact, it's impossible to miss at the Holden Beach Food Lion. The worst part about baking them on vacation is that I didn't have any of my equipment, and I had to improvise again. I didn't have any baking sheets (well, I did really, but they were hiding until after the biscuits were already made), I didn't have my scale, which I've come to rely on enormously, and I'd never used the oven before.
Although a few of the biscuits got a little brown on the bottom (from baking them in pyrex cake pans, I suspect), and although they were a little too lumpy and spread out to be gorgeous, I couldn't have asked for more enthusiastic eaters than my family. After they'd eaten some biscuits with strawberries and whipped cream, they tried them au naturel, and liked them that way too.
I brought them to a dessert spread at Bob and Karla's house, and Bob waxed rhapsodic about them, although it turned out that he isn't that crazy about strawberries, and Sarah said they were the second-best biscuits she'd ever eaten. I liked their lightness and their flavor was buttery and sweet but not too sweet, but I prefer the denser, more biscuity texture of the butter biscuits I made earlier.
MY NEPHEW BOB
MY NEPHEW TONY
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