So, managed to use up the last of the strawberries today, and in a perfectly awesome way. These strawberry and cream biscuits were something I discovered last year, and holy yes are they good. I used a BIT too much sugar (as in, 2 cups instead of the ½ one I should’ve used doubling the original recipe), but they still turned out great. And these should be good for the double baby shower we have tomorrow at work (though I’m still keeping most of them for me).
This recipe also gave me the BEST trick for cutting butter in. Freeze your butter (I think mine was frozen for about an hour?), and then grate it in using the big holes on a cheese grater. So much easier.
Strawberries and Cream Biscuits
Makes appx 27 biscuits
- 4.5 c flour
- 2 T baking powder
- 1 t salt
- .5 c sugar
- 12 T (or 1.5 sticks) cold butter (freeze it, you’ll thank me later)
- 2 c strawberries, hulled and halved
- 2 c heavy whipping cream
Whisk together your flour, sugar, baking powder, and salt in a large bowl. Using the largest holes available on your grater, grate your frozen butter into the dry ingredients and mix it together until the dough is crumbly, with little bits of butter. Hull and half your strawberries (quarter if bigger), and add them to the mixture, stirring so that they’re coated. Then, stir your heavy cream in using a rubber spatula, as the dough will be heavy and thick once combined. At some point it will get too thick for the spatula, though, so you will need to knead it a few times to make sure it fully comes together.
Flour your counter, and transfer your dough onto the counter, rolling out the dough to ¾ inchish thickness. Use a glass to cut out your biscuits, and put the cutouts onto a foil-lined baking sheet. Preheat your oven to 425 (400 if it runs hot like mine does), and then put the scones in for 15ish mins.
The end result is perfection. For reals, even if they get a bit burned, they’re still incredible.