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Strawberry Shortcake Buttermilk Biscuits
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Strawberry Shortcake Buttermilk Biscuits

Course Dessert

Ingredients

Buttermilk Biscuits

  • 2 cups all purpose flour
  • 1 tbsp raw sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 ¼ sticks (5 ounces) chilled unsalted butter, cut into pieces
  • ⅔ cup plus 1 tbsp chilled buttermilk

Strawberry Filling

  • 1 cup strawberries, hulled and quartered
  • 1 tbsp raw sugar
  • 2 tbsp raspberry preserves

Whipped Cream

  • 1 cup chilled whipping cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract

Instructions

Buttermilk Biscuits

  • Preheat oven to 375°F.
  • Sift flour, sugar, baking powder and salt into large bowl.
  • Add butter and rub in with fingertips until mixture resembles coarse meal.
  • Gradually add buttermilk, tossing with a fork until large moist clumps form.
  • Gather dough into a ball and divide into 4 pieces.
  • Shape each piece into 3-inch round.
  • Transfer to a parchment lined baking sheet, spacing evenly.
  • Bake biscuits until tester inserted into center comes out dry, about 20 minutes - the biscuits will be pale.
  • Transfer biscuits to a rack and cool.
  • Can be prepared ahead and rewarm in 350°F oven for 5 minutes.

Strawberry Filling

  • Combine strawberries, sugar and raspberry preserves in a bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.

Whipped Cream

  • Beat chilled whipping cream, vanilla extract and 2 tbsp sugar in a large bowl until stiff peaks form.

To Assemble

  • Cut biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops.
    Recipe from BonAppetit