Dessert Misc: Strawberry Shortcake Sliders

Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • biscuits

  • 2 1/2

    cups white spelt flour plus more

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon kosher salt

  • 1/3

    cup organic vegetable shortening (or butter)

  • 1/2

    cup buttermilk plus more for brushing

  • 1/2

    cup plain whole-milk yogurt

  • 3

    tablespoons agave syrup (nectar)

  • filling

  • 2

    cups fresh strawberries, hulled, halved

  • 2

    tablespoons agave syrup (nectar)

  • Balsamic vinegar

  • Whipped cream

  • special equipment

  • 2

    "-diameter biscuit cutter

  • ingredient info

  • Agave syrup (nectar) and white spelt flour are available at better supermarkets and at natural foods stores.

Directions

biscuits Preheat oven to 475°. Whisk 2 1/2 cups spelt flour and next 3 ingredients in a large bowl. Using fingertips, blend in the shortening; form a well in center of mixture. Whisk 1/2 cup buttermilk, yogurt, and agave in a small bowl; pour into flour mixture; stir with a fork to blend. Transfer to a lightly floured work surface. Knead 2 or 3 times to bring dough together. Press dough into a 3/4"-thick round. Using biscuit cutter, cut the dough into rounds. Gather scraps; repeat cutting until all dough is used. Place the biscuits on an ungreased baking sheet; brush with buttermilk. Bake until golden brown and a tester inserted comes out clean, about 10 minutes. Transfer to a wire rack; let cool completely. filling Mix strawberries and agave in a medium bowl. Drizzle vinegar over; toss. Cut biscuits in half. Place 3 biscuit bottoms on each plate. Spoon whipped cream over each and top with strawberry mixture. Place biscuit tops over

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