Strawberry Shortcake

Photo by Karen G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    quarts fresh sliced strawberries

  • 1

    cup sugar

  • Foolproof Flaky Buttermilk Biscuits

  • 18

    oz (about 4 cups) all-purpose flour

  • 5

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 10

    tablespoons cold unsalted butter, cut into small cubes

  • 1 1/2

    cups cold buttermilk

  • 8

    tablespoons honey

  • Real Whipped Cream

Directions

Slice strawberries and sprinkle with sugar and set aside. Preheat oven to 400 F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and use a pastry cutter (or your fingertips, if you'd rather) to cut in the butter until the pieces are no bigger than peas - the mixture should resemble coarse meal. Stick the bowl in your refrigerator to chill for 10 minutes. Meanwhile, whisk together the buttermilk and honey in a measuring cup. Add to the bowl with the butter/flour mixture and stir gently just until the dry ingredients are moistened. Turn the dough onto a lightly floured work surface and knead gently about 3-4 times to bring it together. The dough may still be a little crumbly, that's fine. Roll the dough into a 9x5-inch rectangle about 1/2-inch thick. Fold the dough into thirds like a business letter (using the long sides of the rectangle). Once again, roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter. Roll the dough out to 3/4-inch thickness (the shape doesn't really matter). Using a 1 3/4-inch round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion) and transfer to the prepared baking sheet, leaving about 1 inch of space between them. (I gathered the scraps and cut more biscuits once or twice to get as many as possible.) Bake for about 12-16 minutes, or until the biscuits have risen and are golden brown on top. Remove the baking sheet and transfer the biscuits to a wire rack. Allow to cool for a few minutes and serve warm. Or, if you won't be serving immediately, pop them in the microwave for 10-15 seconds when you are ready. Makes 12-14 biscuits Split biscuit in half, cover with strawberries, then other half of biscuit, then more strawberries, then top with plenty of whipped cream.

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