Strawberry Biscuits with Butter Cream Frosting
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Danish style biscuits with a delicate strawberry accent. The Butter Cream Frosting can be flavored or not. To make mine a little more attractive I placed the balls of dough into red cupcake paper tins.
- Prep time
- 30 mins
- Cook time
- 15 mins
- Yield
- About 12-14 biscuts
Ingredients
Strawberry Biscuits
- 2 cups self-risting flour
- 2 tablespoons crisco/lard
- 1/4 cup sugar
- 1 cup milk
- 3 heaping tablespoons Bonne Maman Strawberry Preserves
Butter Cream Frosting
- 1 cup powdered sugar
- 4 tablespoons butter room temperature
- Bonne Maman Strawberry Preserves to taste (optional)
Instructions
- Mix the flour and sugar together with a fork.
- Using a fork or pastry blender cut the crisco/lard into the flour
- Add the milk a little at a time stirring with a fork or by hand
- Add 3 heaping tablespoons of Bonne Maman Strawberry Preserves blending well.
- Pinch off pieces of the dough and roll into approximately 1 inch balls. If dough is too sticky add a little flour to your hands or on the outside of the dough ball.
- Place the balls on a biscut pan or cookie sheet and flatten slightly
- Place pan in a preheated 375 degree oven for 10-15 minuets until slightly browned
- While Biscuts are baking mix the butter and powdered sugar together with a mixer. Blend very well. You can use the frosting as is or add a teaspoon of Bonne Mamne Strawberry Preserves for additional flavor.
