Description
Delicious and light strawberry biscuits served with fresh strawberries and whipped cream.
Ingredients
Scale
- 2 pounds fresh strawberries (hulled and sliced)
- 6 tablespoons granulated sugar
- 2 cups all-purpose gluten free flour blend (I highly recommend Cup4Cup gluten free flour)
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons unsalted butter (chilled and cut into small pieces)
- ¾ cup plain yogurt
- ¼ cup milk (optional, see recipe note)
- 1 large egg
- 2 tablespoons oil
- 2 teaspoons lemon juice (or substitute vinegar)
- 1 cup heavy cream (well chilled)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Place ⅓ sliced strawberries in a bowl and sprinkle sugar on top. Use a potato masher or fork to crush strawberries with sugar. This helps the strawberries soften, macerate, and make more of a liquidy, juicy sauce.
- When ready to serve with the biscuits, stir in the remaining sliced strawberries. Refrigerate leftovers in an airtight container up to 2 days.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, pea-size pieces remain.
- In a separate bowl whisk together yogurt, milk, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes at room temperature.
- Preheat oven to 425ºF.
- Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop on prepared baking sheet, spacing biscuits about 1 inch apart.
- If desired, brush cream all over the biscuits before sprinkling coarse sugar on top. Bake on the LOWER RACK until golden, about 15 minutes, rotating pan halfway through. Place baking sheet on wire rack and cool for 10 minutes before serving with strawberries and whipped cream.
- Use a large mixing bowl with hand held mixer or stand mixer fitted with whisk whip. Beat together heavy cream, sugar, and vanilla extract on medium-low speed until the mixture starts to thicken.
- Increase speed to high and whip until stable peaks form, about 1-2 minutes longer.
- Split each biscuit through the middle. Spoon strawberries with sauce on the bottom biscuit. Top strawberries with whipped cream and place second half of biscuit on top. Serve with additional whipped cream and sauce, if desired.
Notes
- Milk is optional in the biscuit recipe for added tenderness.
- Leftover strawberries can be refrigerated in an airtight container up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with strawberries and cream
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg