Strawberries and Cream Biscuits

Jul 24th

These little guys are a hybrid blend of sweet scones and flakey, fluffy biscuits. With the jam center and some fresh whipped cream and strawberries, they’re a simple and adorable dessert.¬†

The green cardboard containers of farmer’s market strawberries make me so happy – honestly a glimpse of them on a stand table is more exciting for me than when I actually dig into my purchase. Such summer promise. Slicing them in cereal or salads is great but predictable, and a whole strawberry pie would cost like fifty bucks. I like to let them shine as a garnish and the ONLY thing that makes a strawberry taste better is some freshly whipped cream.

These are best served warm or within an hour or two of coming out of the oven. Get the biscuits cut and place them on the prepared baking sheet, covered with plastic. Store in the fridge up to several hours and bake directly from there (maybe while you eat dinner). Though they’re on the sweeter side they’re perfectly appropriate for a breakfast or brunch (or baby/wedding shower?).

Strawberries and Cream Biscuits

Makes 24

3/4 c. sugar

2 tsp. baking powder

3/4 tsp. kosher salt

2 1/4 c. all purpose flour

1/2 c. chilled unsalted butter, diced

3/4 c. buttermilk

1 tsp. lemon zest

about 1/4 c. favorite strawberry jam

sugar, for sprinkling

1. Preheat oven to 400 degrees. Line baking sheets with parchment paper.

2. Whisk sugar, baking powder, salt and flour in a medium mixing bowl.

3. Add butter and cut in with fingertips until no large clumps remain.


4. Measure buttermilk in glass measuring cup and add lemon zest. Add mixture to flour mixture and stir until just combined.


5. Turn dough onto floured countertop and knead gently to bring together into a ball. Roll dough out into 1/2 inch round. Cut with floured biscuit cutter or small heart cookie cutter. Transfer shapes with floured offset spatula onto prepared baking sheets.


6. Place a small divot (I used a 1/4 tsp. measuring spoon) into top of each shape and spoon strawberry jam into divot. Sprinkle with sugar.


7. Bake for 10-12  minutes or until set and edges are golden brown.


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