What do you do when the world gives you too many strawberries? First, you say “Thank You World!” because really, what a terrible problem to have… too many strawberries! Oh, the horror!
Second, you make these biscuits! They go together so quickly and easily you’ll find yourself making them often. They are especially good for those few extra berries you need to use before they spoil! You can swap out the strawberries with blackberries, blueberries or raspberries! Even peaches would be delightful!
These biscuits are bright and beautiful and with the recent bombings at the Boston Marathon, I needed my world a little brighter today.
(recipe adapted from Smitten Kitchen)
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup chopped very ripe strawberries
1 cup heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat.
In a large bowl, whisk together your flour, baking powder, sugar and salt. Add butter and cut it in to the dry ingredients with a pastry blender, until it resembles a coarse meal. Stir in the strawberries carefully, so they get coated in the flour mix. This keeps them evenly distributed in the dough later when you add the liquid. Speaking of liquid… add the heavy cream, then gently fold all the ingredients together. You don’t want to overwork the dough, so don’t worry if everything is completely worked in. It will be.
Generously flour your counter or cutting board, then transfer the dough to the board. Flour the top of the dough and with your hands gently press the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch biscuit or cookie cutter (or even the top edge of a drinking glass) cut circles out of the dough. Press straight down without twisting (this makes for nice layered edges) as you cut. Carefully transfer the biscuits to prepared baking sheet, leaving a few inches between each one.
You can re-roll the scraps of dough, and continue cutting circles, but don’t worry if the dough appears very wet. The strawberries will have already started to release some of their juice. That’s ok though! They’ll still turn out beautifully.
Bake the biscuits for 12 to 15 minutes, until lightly brown at the edges. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
I made a quick strawberry butter to slather on top of these beautiful biscuits. Just mash up 1/8 cup of strawberries into 4 TBLS soft butter, then freeze for about 20 minutes. (You can do this while the biscuits bake.) It’s a tiny detail that will make a world of difference in flavor.
When I took them to work they disappeared rather quickly and I’m betting they’ll do the same thing at your house! Enjoy my Foodie Friends!!