STRAWBERRY SHORTCAKE

By Meisje

Ingredients

• 1-3/4 c flour
• 2 tbl. granulated sugar
• 1 tbl. baking powder
• 1/2 tsp. grated orange peel
• 3 tbl. unsalted butter or margarine
• cut into pieces
• 3/4 cup skim milk
• FILLING
• 2 PTS. FRESH STRAWBERRIES, SLICED
• 1 TBL. ORANGE JUICE
• 1 TBL. GRANULATED SUGAR
• VANILLA NONFAT YOGURT

Details

Servings 8

Preparation

Step 1

PREHEAT OVEN TO 450. SPRAY A BAKING SHEET WITH PAM. SET ASIDE. IN A LARGE BOWL, SIFT TOGETHER FLOUR,SUGAR AND BAKING POWDER. STIR IN THE ORANGE PEEL. USING A PASTRY BLENDER OR 2 KNIVES, CUT THE BUTTER INTO THE FLOUR MIXTURE UNTIL COARSE CRUMBS FORM. QUICKLY STIR IN THE MILK UNTIL A SOFT DOUGH FORMS. OR: YOU CAN DO THIS IN YOUR FOOD PROCESSOR. ON A LIGHTLY FLOURED SURFACE, ROLL OUT DOUGH TO A 1/2 INCH THICKNESS. USING A 2-1/2 INCH BISCUIT CUTTER, CUT OUT BISCUITS. GATHER TRIMMINGS, RE-ROLL, AND CUT OUT MORE BISCUITS. PLACE ON PREPARED BAKING SHEET. BAKE UNTIL GOLDEN, ABOUT 12 TO 15 MINUTES. PLACE BISCUITS ON A WIRE RACK AND COOL SLIGHTLY. TO PREPARE FILLING, IN A LARGE BOWL, COMBINE STRAWBERRIES, ORANGE JUICE AND SUGAR. MIX WELL. SPLIT WARM BISCUITS IN HALF HORIZONTALLY. PLACE BOTTOM HALVES ON SERVING