Ingredients

The following ingredients have 4 Servings
  • 1 quart of hulled and quartered fresh strawberries
  • ¾ cup cold simple syrup
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons sugar
  • 1 ¼ stick cold unsalted butter (shredded)
  • 2 large eggs
  • 1 cup + 2 tablespoons buttermilk
  • ½ whipped cream recipe
  • sugar in the raw for garnish

Instruction

  • Take about a ½ cup of the strawberries and mash them in a medium-size bowl using a hand masher or fork.
  • Next, add in the remaining cut strawberries and toss them with the simple syrup. Cover and keep in the refrigerator until you’re ready to use them.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar until combined.
  • Fold in the shredded cold butter until mixed in and then form a well with your hand.
  • In a separate small bowl whisk together the eggs and buttermilk. Reserve 2 tablespoons in a small bowl for later.
  • Pour the egg mixture to the center of the well and use a fork to combine all the ingredients to form a thick dough.
  • Transfer the dough to a clean surface and roll out the dough until it is roughly 1” thick.
  • Use a circle cookie cutter to make a circle that is about 2 inches across and place them in a 10” cast iron skillet or pan, or a 13x9 casserole dish that’s been lined with parchment paper and sprayed with no-stick spray. You should get a total of 8 biscuits.
  • Reroll out leftover dough after taking out the first biscuit rounds and continue to make biscuits until all the dough has been used.
  • Brush the tops of the biscuits with leftover egg and buttermilk mixture and then sprinkle on some sugar in the raw and bake at 375° for 25 to 30 minutes or until browned on top and cooked throughout.
  • let cool completely on a rack.
  • Slice the biscuits in half or in thirds and layer with whipped cream and strawberries between the biscuit layers and serve.