Saturday, April 16, 2011

Strawberry Shortcake Biscuits

3 cups flour
5 T sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 cup buttermilk
heavy cream
turbinado sugar

Preparing the biscuits:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.

Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit, drop biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart.

Brush the tops of the drop biscuits with heavy cream and top with turbinado sugar.
Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve with 2 pounds sweetened strawberries and fresh whipped cream.

Makes 12 biscuits


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