Ingredients
12
12 servings
- •3 cups all-purpose flour
- •4 teaspoons baking powder
- •1 teaspoon baking soda
- •⅓ cup white sugar
- •1 ½ teaspoons salt
- •¾ cup chilled unsalted butter, cut into small pieces
- •1 cup buttermilk
- •2 tablespoons heavy cream
- •¼ cup turbinado sugar
- •8 cups sliced fresh strawberries
- •¼ cup white sugar
- •1 tablespoon lemon juice
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
- Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
- Stir in buttermilk until the flour mixture is moistened.
- Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
- Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
- Serve the strawberries with juice over the biscuits.
Nutritional Facts
Per 12 servings
- Calories: 322
- Carbohydrate: 48g
- Fat: 13g
- Fiber: 3g
- Protein: 5g
- Sugar: 20g
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