Tuesday, July 18, 2017
Strawberries and Cream Biscuits
Strawberries and Cream Biscuits Serves: 12 to 15 biscuits 2 cups self-rising flour 1 tablespoon sugar ½ cup unsalted butter 1 cup fresh diced strawberries 1 cup plus 1 tablespoon heavy cream cooking oil and granulated sugar for tops Place flour and sugar in a large bowl. Cut or rub in butter until flour resembles coarse meal. Add strawberries and heavy cream. Stir until dough is wet and sticky. Turn out onto a well-floured surface. Sprinkle dough with flour and gently knead, adding additional flour as needed until dough in no longer sticky. Roll out to 1 inch thick. Cut with with a 2½-inch biscuit cutter dipped in flour. Place on a baking sheet oiled or covered in a baking mat. Brush tops of biscuits with cooking oil. Sprinkle with granulated sugar. Bake in preheated 450° oven for 15 minutes or until tops are golden brown.