Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Buttermilk Strawberry Shortcakes
Sweet vanilla coated strawberries topped with a cloud of whipped cream, sandwiched between two ends of a fluffy buttermilk biscuit not only make a perfect dessert, but a wonderful breakfast or afternoon tea snack. Enjoy!
Level of Difficulty:Easy
Cook Time:15 Minutes
Prep Time:15 Minutes
- 2 cups
all purpose flour
- 1/4 teaspoon
- 1 tablespoon
- 3 tablespoons
- 1 teaspoon
- 6 tablespoons
very cold unsalted butter, cut into ¼-inch pieces
- 1 teaspoon
- 1 cup
- 1 tablespoon
melted butter for brushing
- 1 pint (16 ounces)
washed strawberries, patted dry
- 1 to 2 tablespoons
granulated sugar (depending on preference for sweetness)
Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).
Combine all dry ingredients (flour,baking soda, baking powder, sugar and salt) in a large mixing bowl and stir until ingredients are combined.
Using the paddle attachment on a stand mixer or hands, mix or rub butter into flour mixture until a coarse meal has formed. (A food processor can also be used.)
On low speed, or gently by hand, add vanilla extract and buttermilk just until mixture has come together and is very wet. (You might not have to use all buttermilk.)
Turn biscuit dough out onto very well floured counter top.
With well floured hands, gently knead the dough, flipping over about three times. This should only take about fifteen seconds.
Pat dough to 1” thick, and cut 10 biscuits with a round 2 ½” cutter.
Place biscuits side by side on a baking sheet and brush with melted butter.
Place baking sheet in center rack of preheated oven and bake for 10-13 minutes or until biscuits are golden.
While biscuits are baking, quarter strawberries, place in a small bowl and toss with sugar. Cut vanilla bean lengthwise and scrape seeds over sugar coated strawberries. Stir until seeds coat strawberries evenly.
After biscuits have cooled for ten minutes after having been removed from the oven, whip heavy cream to a soft peak. (You can sweeten and put vanilla extract in your whipped cream, but we like it much better plain, since the strawberries are already coated with vanilla and sugar).
Cut biscuits in half while still slightly warm and sandwich strawberries and whipped cream between cut biscuits.