Monday, June 6, 2011

Strawberry Shortcake Biscuits



Recipe from Epicurious | August 2006
Husband-Tested in Alice’s Kitchen


Well, this was a doozy of a dessert!!  I prepared this in the food processor, which made it a cinch to make.  I served this with sweetened, crushed strawberries from our friends’ garden along with vanilla ice cream.  If you prefer a moist cake over a biscuit-like shortcake, try the Husband-Tested Recipe for Strawberry Shortcake.

2 cups all-purpose flour
2 cups cake flour
1/2 cup sugar, plus more for sprinkling (I used special baking sparkly sugar for sprinkling.)
2 tablespoons baking powder
Pinch (1/16 teaspoon) kosher salt
1/2 cup cold butter (1 stick), cut into chunks
1 cup well-shaken buttermilk
1/2 cup cream, plus more for brushing
Finely grated zest from one lemon

If you have a food processor, follow these directions.  Place all the dry ingredients (flour, cake flour, sugar, baking powder and salt) into the food processor bowl.  Put the lid in place and pulse a few times to combine the ingredients.  Cut the chilled butter into small pieces and add to the food processor along with the lemon zest.  Pulse until the butter-flour mixture resembles coarse meal.  With the food processor running, add the cream and buttermilk.  Process just until dough forms.
(If you don’t have a food processor, follow these directions. In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.  In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.)

Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

Preheat oven to 400°F.
On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, and then transfer to rack to cool.

Cut biscuits in half horizontally.  Spoon sweetened, crushed strawberries with juices over the biscuits.  Add a dollop of sweetened whipped cream, sweetened plain yogurt or vanilla ice cream and serve.

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