These are tender, sweet biscuits for Strawberry Shortcake. They are FAR better than typical drop biscuits. They are worth the extra time! I will cut the recipe in half and make 4 or 6 biscuits depending on how large I want them. (Adapted from Fine Cooking Magazine, July 2003) —Justcookin
1 1/2 tablespoons
Cold, Unsalted butter cut into small pieces
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine.
Cut the butter into the flour mixture with a pastry blender or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.)
Combine the cream and vanilla in a liquid measure.
Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator.
Heat the oven to 425ºF. Remove the dough from refrigerator.
Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Serve with Whipped cream and strawberries.