Saturday, June 23, 2012

Strawberries and Cream Biscuits

       One of the greatest things about summer is that strawberries are finally in season! They're definitely on my top-five favorite fruit list. So when Smitten Kitchen posted these biscuits I knew I had to try them immediately. And I did. Well, technically I tried them the next day but that's close enough. Once they came out of the oven, the strawberries dripping with gooey warmth, I knew I'd come across a winner. My picture doesn't do them justice. The dough part was creamy and moist, yet still had just the right amount of crumbling. The strawberries seriously tasted like bursts of strawberry syrup or jam throughout the biscuit! Swoon. I'll definitely keep these in my permanent recipe box and experiment with other berries and fruits along the way. Next stop, bluberries or raspberries. =)

Strawberries and Cream Biscuits
recipe from Smitten Kitchen

Makes about a dozen biscuits. (I got ten.)
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (cold), cubed
  • 1 cup ripe strawberries, chopped (preferably very ripe)
  • 1 cup heavy cream

--Preheat oven to 425 degrees. Line two baking sheets with parchment paper. (You may only need one depending on how large your pan is.)

--In a large bowl, whisk together the flour, baking powder, sugar, and salt.

--Cut in the butter chunks with a pastry blender until most of the chunks are pea-sized or smaller.

--Stir in the strawberries gently so you don't crush them too much. Make sure they're completely coated in the flour mixture.

--Stir in the heavy cream with a spatula, gently, as though you were folding the dough.

--Once your spatula isn't helping you anymore, take your hands and squeeze the rest of it together.

--On a generously floured surface, roll out (or pat with your hands) the dough until its thickness reaches about 3/4  inch.

--Using a biscuit cutter, cut out as many circles as possible from the dough as it is. You can re-roll the dough (don't worry about the wet strawberries) but it's best to try and not have to re-roll more than necessary.

--Place the biscuits on the parchment-lined pans about 2 inches apart.

--Bake for 12 to 15 minutes, or until lightly browned.

--Let the biscuits rest on the pan for a minute or two before transfering them to a wire rack.

--They're best eaten warm, but still taste great the next day!

Happy Baking!

*Smitten Kitchen gives do-ahead advice: "Biscuits are generally best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time."

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