With the addition of an egg, these biscuits have a tight crumb, but remain fluffy and moist—perfect served with a tangy whipped cream and fresh strawberries! This is a no hassle recipe, as you don’t need to reduce the strawberries to a syrup (though you are welcome to!), so no sugar needs to be added. Simply serve them fresh and enjoy!
Ingredients
Biscuits:
3cupsall-purpose flour, plus more for dusting
2 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1 1/2tablespoonsugar
1egg
1 1/4teaspoonskosher salt
1cupunsalted butter, cut into 1/2’’ pieces, frozen
1cupbuttermilk, plus 2 tablespoons for brushing
Cream Filling:
1cupheavy whipping cream, whipped
1/3cupconfectioners sugar
1teaspoonvanilla
1/3cupcrème fraîche, or sour cream
Fresh strawberries, sliced
Instructions
Biscuit Instructions:
Preheat to 400 degrees. Whisk the buttermilk and egg and set aside.
In a large mixing bowl or a food processor, combine the flour, baking powder, baking soda, salt, and sugar, and pulse until combined. Add in the butter cubes and pulse until the butter is broken into pea-sized chunks, or break it apart with your hands, but work quickly so as not to melt the butter.
Add in the buttermilk and egg mixture, and pulse to just combine; the dough should just come together and remain very shaggy. If you are not using a food processor, use a fork to mix in the buttermilk.
Pour the dough out onto a floured surface and gently shape into a square; cut the square into quarters and stack them on top of each other. Using a rolling pin, press the dough down and shape into a rectangle about 1’’ high. Cut into 6-8 biscuits using a knife or bench scraper.
Place on an ungreased baking sheet. Before baking, brush the tops with buttermilk or melted butter. Bake until golden, 25-30 minutes (for 6 large biscuits).
Cream Instructions:
Whip the cream to soft peaks with the sugar, then fold in the vanilla and crème fraîche (or sour cream). To serve, cut open a biscuit and spoon a generous helping of whipped cream on top, with sliced strawberries!