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
- Serves 9
1 1/2 tablespoons
Cold, Unsalted butter cut into small pieces
1 1/2 cups
1 1/2 teaspoons
- 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.