I thought it was about time for something down-home, and amidst my craze for vintage cook books I decided to conquer… THE BISCUIT. They’re more or less a necessity around these parts (in New England we have the english muffin), and rightfully so: they’re delicious with just about anything. I added a little bit of wheat flour, some whipped cream and strawberries and turned this in to the best dessert this side of the mississippi!

1 1/2 c. all purpose flour
1 1/2 c. wheat flour
4 tsp. baking soda
1 tsp. salt
6 tbs. butter
1 c. milk

Preheat oven to 450 degrees. In a large bowl, sift together flours, baking soda and salt. Cut in butter until it’s in small pieces. Stir in milk until mixture is shaggy, then transfer to a floured surface and knead until all is combined. Flatten dough until it’s about 1/2″ thick (you don’t need a rolling pin, just use your hands!), then cut out biscuits with a round or beveled cookie cutter. Bake on lined sheet pan for 12 minutes, then serve immediately!

Note for making the bestest biscuits: Strawberry shortcake has always been one of my favorites, and it’s always so much better when the biscuits are from scratch! This is a pretty decent recipe, but it could have used a little more butter if anything (Mrs. Deen would be so proud)… don’t feel the need to hold back! The recipe makes about a dozen biscuits, so I made some breakfast sandwiches which were FANTASTIC. I love recipes that can duo as both breakfast and dessert (and there aren’t many).