Hello everyone. Today we are taking a break from paper crafting to talk about breakfast and strawberry season. We are "smack dab" in the middle of strawberry season here in South Carolina. My only problem with Strawberry season is that it is far too short. As the berry crop began to come in locally, I created a new Pinterest board aptly titled Strawberry Season! I pinned some really yummy looking strawberry recipes, including these WONDERFUL Strawberry Biscuits.
So far this season we have had strawberry cobbler and a lot of strawberry shortcake variations - sometimes with ice cream, sometimes on home made biscuits, all with real whipped cream! As much as we have enjoyed our strawberry desserts, I thought it might be nice to try strawberries for breakfast, other than in my yogurt. I had pinned three strawberry recipes that looked promising, scones, muffins, and this biscuit recipe. Well we may never try the muffins because this recipe was THAT good.
Strawberry Biscuits
(recipe adapted from Smitten Kitchen)
(recipe adapted from Smitten Kitchen)
2 1/4 cups all-purpose
flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup chopped very ripe strawberries
1 cup heavy cream (I used fat free half and half)
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup chopped very ripe strawberries
1 cup heavy cream (I used fat free half and half)
Preheat oven to 425
degrees. Line a large baking sheet with parchment paper or a silpat.
In a large bowl, whisk
together your flour, baking powder, sugar and salt. Add butter and cut it in to
the dry ingredients with a pastry blender, until it resembles a coarse meal.
Stir in the strawberries carefully, so they get coated in the flour mix. This
keeps them evenly distributed in the dough later when you add the liquid.
Speaking of liquid… add the heavy cream, then gently fold all the ingredients
together. You don’t want to overwork the dough, so don’t worry if everything is
completely worked in. It will be.
Generously flour your
counter or cutting board, then transfer the dough to the board. Flour the top
of the dough and with your hands gently press the dough into a 3/4-inch thick
rectangle. Using a 2 1/2-inch biscuit or cookie cutter (or even the top edge of
a drinking glass) cut circles out of the dough. Press straight down without
twisting (this makes for nice layered edges) as you cut. Carefully transfer the
biscuits to prepared baking sheet, leaving a few inches between each one.
You can re-roll the scraps
of dough, and continue cutting circles, but don’t worry if the dough appears
very wet. The strawberries will have already started to release some of their
juice. That’s okay though! They’ll still turn out beautifully.
Bake the biscuits for 15 minutes, until lightly brown at the edges. Cool in pan for a minute, brush on the butter recipe below, then transfer to a cooling rack. Serve warm.
I made a quick strawberry
butter to slather on top of these beautiful biscuits. Just mash up two large strawberries into 4 TBLS soft butter, then freeze for about 15 minutes. (You
can do this while the biscuits bake.) It’s a tiny detail that will make a world
of difference in flavor.
My mom, Doug, and I all enjoyed the biscuits for breakfast AND lunch. John took one home as an afternoon snack when he picked up Avaleigh.
Speaking of Avaleigh - this is from her latest photo shoot. John and Bethany have a variety of funny little costumes for her. This is their little fox pup!
Thanks for stopping by. I hope you enjoy this recipe as much as we did!!!
