Recipe: Strawberry Shortcake with Buttermilk Biscuits

Filling Ingredients:

• 1 lb. fresh strawberries
• 1/2 C sugar

Biscuit Ingredients:

• 2 C all-purpose flour
• 1 stick salted butter (cold)
• 3/4 C buttermilk
• 1/4 tsp. kosher salt
• 2 T baking powder
• 4 T honey

Whipped Cream Ingredients:

• 1 C heavy cream
• 1 tsp. vanilla extract
• 1/2 C confectioners sugar

Instructions:

• Preheat over to 400 F.
• Combine flour, salt, and baking powder in a food processor with a blade.
• Chop cold butter into squares, and add to flour mixture.
• Mix in the food processor until butter is combined with flour mixture and it balls together. Refrigerate mixture for 20 minutes.
• Whisk buttermilk and honey until combined. Set aside.
• Slice strawberries unto 1/4 inch slivers. combine with sugar, mix, and bring to a boil over medium heat. Cook down strawberry mixture until it thickens into a slightly runny syrup. Remove from heat.
• Remove biscuit dough from refrigerator and roll out into a rectangle. Fold it over onto itself, starting by bringing the left side over to the middle, then the right side over that as if you were folding a piece of paper to put into an envelope. Roll the dough out again, and repeat the folding 1 more time.
• Roll dough out to form a 1/2 inch rectangle. Use something cylindrical to cut circles in the dough. I like to use english muffin tins, but you could use a glass, or even a cookie cutter.
• Place dough rounds onto a cookie sheet lined with parchment, coat tops and sides with melted butter, and bake for 15-20 minutes, or until golden brown. Remove from oven and allow to cool.
• Using a kitchen mixer with the whisk attachment, mix heavy cream, confectioners sugar, and vanilla until whipped cream is formed. Chill until ready to use.
• When strawberries and biscuits are cooled, get creative, have fun, and enjoy this delicious, melt-in-your-mouth dessert.

Preparation time: 1 hour(s) 

Cooking time: 15 minute(s)

Number of servings (yield): 6