Spring is synonymous with strawberry shortcake, and it's super easy to prepare, especially with farm market stands filled with fresh berries and these VERY easy and tasty three-ingredient biscuits. The secret ingredient is mayonnaise, which is simply a combination of egg yolks, oil, lemon juice and vinegar. It yields a very moist muffin. This vintage recipe is from a collection of Amish recipes I purchased a few years ago.
I love three ingredient recipes, but unfortunately I had none of the three in my house. While I could have made mayonnaise, I was lazy so ran to the corner bodega. They didn't have self-rising flour so I made my own (by adding 1 1/2 t. baking powder and 1/2 t. salt to the all-purpose flour) and didn't want to get a large container of milk for just a half cup (so I just added some water to half and half).
The naked biscuits below. Delicious on their own, they're even better as a base for macerated strawberries.
Mix up the batter, which takes literally minutes and requires only low tech equipment -- a bowl and whisk (or spoon or fork).
Spoon into greased muffin tins.
Bake for about ten minutes. (I baked for about 14 minutes, until the tops turned golden brown.
Inside, the biscuits are light and fluffy.
To prepare the strawberries, just slice and add some sugar to coat. Let stand until the sugar crystals melt and then mash about half of the berries with a fork to release their juices.
Split the muffins and spoon the berry mixture on top. You can add whipped cream (if you happen to have any).
I followed this recipe exactly (after adjusting for the missing ingredients), and my batter yielded seven (not eight) biscuits.
Be generous with the sugar over the berries.