Redd's Apple Fruit Shortcake

Biscuits

• Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
• In a cup, add in the milk and vinegar. Let it sit for 5 minutes or until you're ready for it.
• In a large mixing bowl, add in the flour, sugar baking powder, baking soda and salt. Stir to combine.
• Grate the cold butter into the flour. I placed my butter in the freezer for about an hour before I made my biscuits.
• Stir the grated butter throughout the flour to prevent it from clumping.
• Once all the butter is grated in, add in the milk and vinegar. Stir it until it comes together. Try not to overmix it.
• Turn out onto a clean floured surface. Pat out the dough into a circle and about an inch thick.
• Using a biscuit cutter, cut out the biscuits. Mine made about 6 biscuits.
• Place the biscuits on the prepared pan. I coated the tops of my biscuits with heavy cream to brown them up while they baked. This is optional. Sprinkle with sugar also optional.
• Bake for 14 minutes or until golden brown. Let cool.
• Add all the fruit into a medium mixing bowl.
• Add in the sugar and let sit in the fridge for about 20 minutes to get the juices flowing.
• Add in the Redd's and stir. Cover and let sit for an hour or 2.
• Cut the biscuits apart. Heat for 30 seconds if preferred. Add on the fruit and drizzle some of the juice on the biscuits.
• Top with a dollop of whipped cream. Serve.