Strawberry Shortcake Biscuits
Ingredients
The biscuits
-
2
cups
all-purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
¾
cup
unsalted butter
-
½
cup
buttermilk
-
1
large
egg
-
1
tablespoon
egg (for egg wash)
-
1
tablespoon
water (for egg wash)
The strawberries
-
1
pound
strawberries
-
3
tablespoons
white granulated sugar
-
1
teaspoon
vanilla extract
-
a pinch
kosher salt
-
2
tablespoons
powdered sugar
-
¾
cup
heavy cream
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt.
- Grate the butter into the flour mixture and freeze for about 5-7 minutes.
- Whisk together the buttermilk and egg, then prepare the egg wash with egg and water.
- Combine the butter with the flour mixture until it resembles small peas, then add the buttermilk mixture and mix until just combined.
- Dump the dough onto a floured surface, press it to ¾-inch thickness, and cut out biscuits.
- Chill the biscuits if necessary, brush with egg wash, and bake for 10-15 minutes until golden brown.
- In a small bowl, mix strawberries with sugar, vanilla, and a pinch of salt; let macerate for 10 minutes.
- Sift powdered sugar into a bowl, add heavy cream, and beat until soft peaks form.
- Assemble the shortcakes by slicing biscuits in half, adding strawberries and whipped cream, and topping with the other half.
Nutrition Facts (estimated)
Servings
8
Calories
150
Total fat
1g
Total carbohydrates
32g
Total protein
4g
Sodium
308mg
Cholesterol
2mg
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