A healthier version of classic shortcake biscuits made with the Italian ancient grain farro. JUMP TO RECIPE
Once the warm weather arrives here in the Boston area, one of the things I really look forward to is local strawberries. Usually by mid-June the season is in full swing and the farm stands in my neighborhood are bursting with this sweet, delicious fruit. (Botanically speaking, strawberries are actually considered fruit, not berries! Read more about this little-known fact here.) Supermarket strawberries can’t hold a candle to fresh picked, and unless you buy organic, they’re usually loaded with pesticides. So I make sure I enjoy the season while it lasts which always includes a serving or two of strawberry shortcake. This year I’m putting a twist on the classic dessert by making it with these delicious Farro Shortcake Biscuits. (more…)