Ingredients

BISCUITS:
3 cups all-purpose flour (360 grams)
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup cold unsalted butter (1 stick, 113 grams), cubed
1 1/4 cup cold buttermilk (310 ml), plus more for brushing
MACERATED STRAWBERRIES:
1 lb fresh strawberries (450 grams), hulled and sliced
1/3 cup granulated sugar (66 grams)
1 teaspoon vanilla extract
WHIPPED CREAM:
1 1/2 cup cold heavy whipping cream (375 ml)
1 teaspoon vanilla extract

Instructions

1.TO MAKE THE BISCUITS:
2.Preheat oven to 400 degrees°F. Line a sheet pan with parchment paper or a silicone baking mat.
3.In a bowl combine the flour, sugar, baking powder, baking soda, and salt.
4.Add cubed butter and cut into the dry ingredients with a pastry blender or fork until butter is the size of peas.
5.Add 1 cup of the buttermilk and use a spoon or spatula to combine. Add remaining 1/4 cup buttermilk as needed to make a wet sticky dough. Do not overmix or biscuits won't rise properly, stop mixing when all dry bits are incorporated.
6.Use a scoop or large spoon to drop into 12 biscuits on the prepared sheet pan. Brush tops with more buttermilk.
7.Bake until tops and bottoms are golden brown, 18-20 minutes. Let cool completely.
8.TO MAKE THE MACERATED STRAWBERRIES:
9.Place half of strawberries in a bowl and mash with a potato masher or fork. Add remaining strawberries, sugar, and vanilla and stir until combined. Set aside for at least 20 minutes.
10.TO MAKE THE VANILLA WHIPPED CREAM:
11.With an electric mixer, beat the heavy cream and vanilla on medium high speed until thick and creamy, but not at all lumpy.
12.TO SERVE SHORTCAKES:
13.Sliced biscuits in half. Place a generous dollop of whipped cream on top of the bottom biscuit. Spoon some strawberries and juices on top and cover with top biscuit. Enjoy immediately.

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