Description
A light biscuit topped with delicious strawberries.
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ⅓ cup white sugar
- 1 ½ teaspoons salt
- ¾ cup chilled unsalted butter, cut into small pieces
- 1 cup buttermilk
- 2 tablespoons heavy cream
- ¼ cup turbinado sugar
- 8 cups sliced fresh strawberries
- ¼ cup white sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper.
- Whisk together flour
- baking powder
- baking soda
- 1/3 cup white sugar
- and salt in a mixing bowl.
- Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired
- place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl
- and proceed.)
- Stir in buttermilk until the flour mixture is moistened.
- Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
- Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
- Bake in the preheated oven until golden brown
- 15 to 20 minutes.
- Mix together the sliced strawberries
- 1/4 cup white sugar
- and lemon juice in a large bowl. Allow berries to rest until juices develop
- about 30 minutes.
- Serve the strawberries with juice over the biscuits.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 12