| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New Orleans | Breads | 4 | Servings |
INGREDIENTS
| 2 | c | Flour; sifted |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1/2 | c | Shortening |
| 2/3 | c | Milk |
| 2/3 | c | Strawberries; fresh, sliced |
| 1/2 | c | Pecans halves |
INSTRUCTIONS
Sift flour with baking powder and salt. Cut in shortening with a pastry blender until the mixture resembles coarse meal. Add milk, straberries and pecans; stirring until a soft dough is formed. Knead gently on lightly floured board for 30 seconds. Roll or pat dough to 1/2 inch thick. Cut into 12 biscuts. Bake on a baking sheet in a 425 degree oven for 15 minutes. Serve hot with good butter and cold milk. Serves 4. SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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