Prep 1 hr
Cook 15 mins
A great summertime treat which isn't as sweet as some other versions. Recipe source: Gourmet (June 2005)
For the biscuits
- 1 1⁄2 cups flour
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄4 cup butter
- 3⁄4 cup buttermilk
- 1 tablespoon milk, for brushing biscuits (or cream)
For the berries
- 7 1⁄2 cups strawberries, trimmed and quartered (2 1/2 pounds)
- 1⁄3-1⁄2 cup sugar, depending on taste and sweetness of berries
- 1 cup heavy cream
- 1⁄4 cup sour cream
- 1 1⁄2 tablespoons powdered sugar (may need a bit more depending on how sweet berries are)
- 1⁄2 teaspoon vanilla
- Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Press strawberries with spoon to release juices. Let stand at room temperature for one hour while preparing biscuits.
- To make biscuits - preheat oven to 425-degrees F.
- Sift twice first 5 ingredients for biscuits (flour - baking soda). Cut in butter with two knifes or pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until a soft dough forms.
- Turn dough out onto a floured board and knead six times. Pat dought into a 8 x 5 inch rectangle, triimming sides. Using a floured knife cut rectange in half and then crosswise into thirds making six (2 1/2 inch) squares. Transfer biscuits to an ungreased baking sheet and brush tops with milk (or cream). Bake for 12-15 minutes or until golden. Transfer to rack and let cool while finish preparing berries.
- Beat together heavy cream, sour cream, powdered sugar and vanilla with an electric mixer at medium high until cream holds shape (but is not stiff).
- To serve: split biscuits horizonally with a fork an arrange two halves split sides up on six plates. Top with berries and juices and whipped cream. Serve with additional berries and cream if desired.
I made these for dessert tonight and they are excellent. I don't mind saying that I cannot make a biscuit to save my soul but these came out very nice. The cream is unique and these are not overly sweet at all. Thank you for posting a keeper!!!!