Sweet Biscuit Strawberry Shortcakes
Fruit
Submitted by Heather Bilyeu
Ingredients
- 2 pints strawberries (about 4 C)
- ½ C sugar
- 2 C flour
- 2 C flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- ¾ tsp salt
- ¼ tsp baking soda
- ¼ C butter, cold and cubed
- 1 C full-fat buttermilk
- Zest of 1 lemon
- 2 Tbsp butter, melted
- Demerara sugar whipped cream
Directions
Thinly slice strawberries and mix with 1/2 cup sugar in bowl. Place in the fridge for at least two hours.
Preheat oven to 450°. Mix dry ingredients in a large bowl. Using pastry cutter, cut in cold butter until dough has pea-sized clumps and crumbly texture. Pour in cold buttermilk and lemon zest. Mix gently with a spatula. Dough will look dry and crumbly—do not overmix. Place dough on a countertop and gently bring together with hands and rolling pin in a round disk around about ½ inch thick. With a 2 ½-inch round biscuit or cookie cutter, cut straight down into dough and lift. Place in a greased cast iron skillet. Brush tops with melted butter and sprinkle with coarse Demerara sugar. Bake for 12–14 minutes. Remove from oven and let cool for 5–10 minutes. Gently pull biscuits apart in halves. Top with desired amount of strawberries and whipped cream.
