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For Electric Cooperative Members


1/3 cup balsamic vinegar
1/3 cup water
1 cup sugar
1/2 teaspoon vanilla
8 ounces fresh strawberries, washed, trimmed and sliced

In saucepan, combine all ingredients except strawberries and heat over medium-low until boiling, stirring often. Reduce heat and simmer 15 minutes, stirring occasionally. Add strawberries and simmer for 5 minutes. Stir, remove from heat and cool to room temperature.


1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick unsalted butter cut into small pieces, cold
1/2 cup milk

Preheat oven to 400 degrees and line cookie sheet with parchment paper. Into large bowl, sift flour, salt, sugar, baking powder and baking soda together. Add cold pieces of butter. Use hands to squeeze mixture together into small balls. It will not look even or well blended.

Add milk and work with hands. It should look like a barely held together mess, not a smooth ball. Cover bowl and set in refrigerator for 15 minutes.

Roll out dough on a lightly floured surface and cut 3-inch biscuits, dipping the cutter in flour between cuts. Place biscuits 2 inches apart on cookie sheet. Bake for 8-10 minutes until golden brown. Remove to rack and cool.

Whipped Cream

1 pint heavy whipping cream
1/3 cup powdered sugar

Beat cream and sugar on high until firm peaks form.

Slice each biscuit in half and serve with a generous spoonful of filling and whipped cream.

Serving size: 1 biscuit topped with strawberries and whipped cream. Per serving: 551 calories, 5.8 g protein, 22.5 g fat, 82.1 g carbohydrates, 240 mg sodium, 72 mg cholesterol

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