Strawberry Shortcake Biscuits are one of my favorite desserts, ever, and when you pair them with fresh, sweet berries? Amazing. A sweet sour cream whipped cream tops the fresh sliced strawberries and strawberry sauce, and a biscuit that is there to soak it all up.

Strawberry Shortcake Biscuits

Strawberry Shortcake is one of my favorite desserts, but I usually eat it with an angel food cake base, or a pound cake base.

Not anymore.

These tender buttermilk biscuits were the perfect base for the strawberries and sweet sour cream whipped cream.

I was in Charleston earlier this month for the Mediavine Publishers Conference, and while there I quickly learned that while I had thought I’d eaten biscuits before, I was wrong. WAY WAY wrong.

You see, in Charleston, I got to try Callie’s Charleston Biscuits.

Evidently, we liked these biscuits SO much that we inhaled them before any of us could even get a photo. That’s how good they are.

Straight up – these biscuits are not as good as Callie’s. I aspire to make a biscuit half as good as hers, someday, but they were totally awesome anyway so if you can’t make it to Charleston, I would encourage you to give them a try.

I think the key to a good biscuit is a light hand. You don’t want to overmix the dough, or it’ll be tough.

Start by sifting together all of the dry ingredients.

Next, blend in the butter, and pour in the liquids and mix until is JUST sticks together. Dump that out onto a well-floured counter, and gently pat down into a flat sheet, about 1 inch thick.

Using a biscuit cutter, cut straight down into the dough, and remove to a parchment lined baking sheet.

Bake at 400 degrees for about 12-15 minutes, or until the biscuits are golden brown.

Let cool for a few minutes before serving with fresh strawberries, strawberry sauce, and sweetened whipped cream.

Serve these with these amazing oven baked pork chops from Dinner, Then Dessert, or our awesome grilled shrimp.