Strawberries with Buttermilk Biscuits and whipped cream

biscuitsWe are starting to see strawberries at the local farm stand.  Late and a little watery but at least they have arrived.  I made buttermilk biscuits and macerated some strawberries in sugar with a little whipped cream over the top for dessert this past weekend.  The biscuits are super easy to make.  I could do a better job next time of shaping them perfectly square or into round pieces.  Note to self.

1 1/2 cups all-purpose flour

1 1/2 tbsp. sugar

1 1/2 tsp. baking powder

1/4 tsp. kosher salt

1/2 stick cold unsalted butter cut into small cubes

3/4 cup well shaken buttermilk

1 tbsp. cream for brushing the biscuits

Preheat the oven to 425.

Put the flour, sugar, baking powder, sat and baking soda into a bowl and whisk.  I use that instead of a sifter.  Just easier.  Blend in the butter with your fingertips until the mixture resembles a coarse meal.  Then add buttermilk and stir with a fork until the dough forms.

On a piece of parchment paper put the dough.  Knead the dough and then create an 8 by 5 1/2 inch rectangle.  Then cut the rectangle crosswise and split in two.  Then cut the rest into six even pieces.  This is when you have the ability to make them all look the same.

Put this on a parchment lined cookie sheet.  Brush some cream and sprinkle some sugar over the top of each biscuit.  Bake for about 10/12 minutes.  They should be a pale golden brown.  Cool to room temperature.

On each plate put a biscuit, pour strawberries over the top (I let them hang out with a little sugar for about two hours at room temperature) then a dollop of whipped cream on top and a sprig of mint.  Serve.

Comments (Archived):

  1. William Mougayar

    yup, a bit early for the strawberries, and they are watery because of too much rain. How about trying this simple strawberry gelato. Heat 1 cup of sugar and 1 1/2 cups water until sugar dissolves. Combine 3 cups pureed strawberries, 2 Tbsp. finely chopped lemon zest, and 3 Tbsp. fresh lemon juice with cooled sugar mixture. Freeze until firm.

    1. Gotham Gal


    2. awaldstein

      lemon zest is magic.seriously magic especially as it relates to beverages and cold pressure pasteurization.frightening that I actually am become an expert on this.

      1. William Mougayar

        Zest for life too 😉

      2. Gotham Gal

        It’s a good thing

        1. awaldstein

          Yup.Often disruption comes from those completely outside the space they are disrupting.

          1. Gotham Gal

            it’s your next stage!

          2. awaldstein

            We should talk food biz sometime.