Tag Archives: biscuits

Strawberry Shortcake

photo-100

Strawberry shortcake is the ultimate summer dessert. The concept is so simple: sweet strawberries and lightly sweetened whipped cream on top of a buttermilk biscuit ensures a dessert that is not too sweet but totally satisfying. The biscuit recipe is my old standby from America’s Test Kitchen. It is a no-fail recipe, always baking up light and fluffy. I like to add a small amount of orange liqueur to both the berries and the whipped cream but if you prefer you can omit entirely or substitute vanilla extract for the liqueur in the cream.

So go ahead and make this class summer treat. Wouldn’t it make a perfect addition to your upcoming Independence Day celebrations?

For the biscuits:

1 cup all-purpose flour

1 cup cake flour

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons cold butter, cut into 1/4 inch cubes and well chilled

3/4 cup cold buttermilk

  • Preheat the oven to 450 degrees.
  • Pulse the flours sugar, baking powder, sugar, baking soda, and salt in the bowl of a food processor fitted with a steel blade.
  • Scatter the butter pieces evenly over the top of the flour mixture and pulse to combine, about 12 pulses.
  • Transfer the mixture to a large bowl and add the buttermilk.  Use a rubber spatula to fold the liquid into the flour until a soft and sticky dough forms.
  • Turn the dough out onto a lightly floured board and quickly roll in into a rough ball.  Do not over mix.
  • Use a sharp knife to divide the dough into 12 even pieces.  Using your hands, quickly form each piece into a ball and place on a large baking sheet.
  • Bake for 10 to 12 minutes until the biscuits are browned and flaky.

For the strawberries:

1 quart strawberries, sliced

1/4 cup sugar, more to taste

1/8 cup Grand Marnier, or other orange liqueur

  • Place the strawberries in a medium sized sauce pan set over low heat.
  • Sprinkle with the sugar and the liqueur. Stir gently taking care not to break up the berries.
  • Heat slowly, stirring occasionally until the sugar is completely dissolved.
  • Remove from the heat and transfer to a non-reactive bowl.
  • Cover with plastic wrap and refrigerate until chilled.

For the whipped cream:

1 pint whipping cream

2 tablespoons super fine sugar

1 tablespoon Grand Marnier, or other orange liqueur

  • Place the cream in a large chilled bowl.
  • Using an electric mixer beat the cream on high speed until slightly thickened, about 2 to 3 minutes.
  • Add the sugar and liqueur and continue beating until stiff peaks form.
  • Cover tightly and chill until ready to serve.

To assemble the shortcakes:

  • Split each biscuit in half and place on a plate.
  • Place a tablespoon or two of berries on top of the bottom biscuit and top with a small dollop of whipped cream.
  • Place the remaining biscuit half on top, add a drizzle of the strawberries and another dollop of whipped cream.

 

Yields: 12 shortcakes

Maple-Bacon Praline Biscuit Bake

Photo courtesy of King Arthur Flour

Photo courtesy of King Arthur Flour

With the butter, bacon, and sugar in two forms, this is definitely not your every day breakfast or brunch item.  Because I use buttermilk instead of plain milk, even the biscuits are rich!  These are a special treat in our house and are so special that I had forgotten about the recipe until recently.  This is also a recipe that if served to guests, will leave them speechless (in a good way of course!).  These biscuits are best served fresh so you aren’t serving a crowd, reduce the entire recipe by half.  I’ve adapted the recipe from King Arthur Flour by adding in a small amount of chopped pecans. If you are a fan of pralines, you’ll love this sweet and savory nutty breakfast treat.

SYRUP

1/2 pound bacon, cooked until medium-brown

1/4 cup pecan halves, chopped

1/3 cup brown sugar

1/4 cup all-purpose flour

1/4 cup maple syrup

2 tablespoons melted butter

BISCUITS

2 cups all-purpose flour

2 teaspoons Bakewell Cream or omit the baking soda and use 2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cold butter

1 cup cold milk or buttermilk

  • Preheat the oven to 475°F. Lightly grease an 8″ square or 9″ round pan; whichever size you choose, make sure it’s at least 2″ deep, to prevent any boil-over.
  • Syrup: Chop the cooked bacon into 1/2″ pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.
  • Biscuits: Whisk the dry ingredients together in a bowl.
  • Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
  • Add the milk or buttermilk, stirring to make a sticky dough.
  • Drop the dough in heaping tablespoonfuls atop the syrup in the pan. A tablespoon cookie scoop, slightly overfilled, works well here.
  • Bake the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they’re golden brown.
  • Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.

Yield: 16 small biscuits.

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