INGREDIENTS
BERRIES
2 pints strawberries, hulled, sliced
Juice of 1/2 lemon
1 Tbsp. granulated sugar
BISCUITS
2 1/2 c. (300 g.) all-purpose flour
2 Tbsp. baking powder
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 c. (1 stick) cold unsalted butter, cut into 1/2″ cubes
1 c. buttermilk, plus more for brushing
Turbinado sugar, for sprinkling
WHIPPED CREAM
1 1/2 c. heavy cream
2 Tbsp. confectioners’ sugar
INSTRUCTIONS
- In a medium bowl, toss strawberries, lemon juice, and sugar until combined. Let sit at room temperature until ready to use or cover and refrigerate up to 1 day.
- In a large bowl, whisk flour, baking powder, granulated sugar, and salt.
- Add butter and, using your hands, work butter into flour until pea-size pieces form.
- Add buttermilk and stir with a rubber spatula until dough comes together.
- On a clean surface, form dough into a rectangle about 1″ thick.
- Starting on a long side, fold dough into thirds, like folding a letter.
- Rotate dough 90°. Using a rolling pin, gently pat back to a 1″-thick rectangle.
- Repeat folding process, working fast so butter doesn’t melt.
- Pat dough to a 1″-thick rectangle.
- Using a 3 1/2″ round biscuit or cookie cutter, quickly press down (don’t twist!) to cut out rounds. Transfer to a parchment-lined baking sheet, spacing about 1/2″ apart. Bring together dough scraps and cut out more rounds (you should have about 6).
- Brush tops of biscuits with buttermilk and sprinkle with turbinado sugar. Freeze until cold, about 10 minutes.
- Preheat oven to 425°. Bake biscuits until tops are golden brown, about 20 minutes.
- In the large bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar on medium-high speed until soft peaks form.
- Split biscuits in half. Top bottom half with whipped cream and strawberries, spooning over any juices from strawberries. Close with second half. Top with a little more strawberries and cream.
SOURCE: delish.com
