Saturday, January 16, 2010

Stawberry Shortcakes

Sure you could just make the biscuits with a mix, or just use a boxed cake recipe… But this recipe has something extra special about the biscuits, I can’t put my finger on it. They’re very good fresh and warm.

4 pints strawberries
4 – 6 Tbsp. sugar (for the berries)
4 c. flour
2 tsp. salt
3 Tbsp. baking powder
7 Tbsp. sugar (for the biscuits)
5 oz. cold butter (unsalted)
7 oz. buttermilk
7 oz. heavy cream
Flour for dusting the work surface
1 beaten egg – for brushing the tops of the biscuits
Sugar to sprinkle on the bop before baking

1. For the berries: Wash and cut 4 pints of strawberries. Cut large berries into quarters, small berries in half. In a very large bowl, toss the cut berries with a generous dusting of sugar (about 1 to 1 ½ Tbsp. per pint).
2. To prepare biscuits: Preheat the oven to 400°.
3. Sift the flour, sugar, baking powder, and salt into a mixing bowl. Cut the butter into pea-sized cubes. Blend at medium speed until the butter is incorporated and the mixture looks like coarse meal. Add buttermilk and the cream. Blend until a soft dough forms.
4. Turn the dough onto a flour dusted surface and knead twelve times. Pat the dough down and flatten it to about 1” thick – you don’t need a rolling pin. Cut with a sharp cutter (about 2 to 2 ½ inch diameter circle).
5. Place the cut biscuits on an ungreased baking pan. Allow plenty of room between each biscuit, about 4 to a row. Brush the tops of the biscuits with the beaten egg, coating well. Generously sprinkle the egg-coated tops of the biscuits with sugar.
6. Bake for 10 to 12 minutes or until golden brown.
7. Let the biscuits cool slightly then pry them open very carefully with your hands. Place large spoonfuls (about 1/3 c. and 4 Tbsp. of the juice) onto the bottom of the biscuits. Place the top over the berries. Top with a healthy spoonful of whipped cream.

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