Strawberry Shortcake Buttermilk Biscuits (Printable)
Buttery biscuits topped with macerated strawberries and whipped cream, a delightful summer treat.
# What You Need:
→ Strawberries
01 - 1.5 lbs fresh strawberries, hulled and sliced
02 - 1/3 cup granulated sugar
03 - 1 tsp lemon juice
→ Buttermilk Biscuits
04 - 2 cups all-purpose flour
05 - 2.5 tsp baking powder
06 - 0.5 tsp baking soda
07 - 0.5 tsp salt
08 - 2 tbsp granulated sugar
09 - 0.5 cup unsalted butter, cold and cubed
10 - 0.75 cup cold buttermilk, plus more for brushing
→ Whipped Cream
11 - 1 cup heavy cream, cold
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract
# Directions:
01 - Combine strawberries, sugar, and lemon juice in a medium bowl. Stir gently to coat, cover, and let stand at room temperature for at least 20 minutes until berries release their juices.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
03 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl until thoroughly combined.
04 - Add cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Pour in cold buttermilk and stir with a spatula until just combined. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
06 - Fold dough in half and pat out again to 1-inch thickness. Repeat this folding process twice more to build flaky layers.
07 - Use a 2.5-inch biscuit cutter to cut out 6 rounds. Place biscuits on the prepared baking sheet and brush tops with a small amount of buttermilk.
08 - Bake for 15 to 18 minutes until tops are golden brown. Transfer to a wire rack and let cool slightly.
09 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form.
10 - Split each biscuit in half horizontally. Place bottom halves on serving plates, top generously with macerated strawberries and their juices. Add a dollop of whipped cream and cover with biscuit tops. Serve immediately.
# Expert Suggestions:
01 -
- The contrast between warm biscuits and cold juicy strawberries is absolute magic
- Homemade biscuits transform this from simple dessert into something unforgettable
02 -
- Cold butter is not optional here, warm butter makes tough biscuits
- Work the dough as little as possible once liquid hits flour
03 -
- Grate frozen butter into the flour instead of cutting it in for even distribution
- Place biscuits touching each other on the baking sheet for taller rise