Ingredients
Scale
- INGREDIENTS FOR BISCUITS
- 2 cups of all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoon sugar
- 1 stick unsalted butter (cold)
- 3/4 cup buttermilk
- 1 cup diced strawberries
- honey for drizzling
- INGREDIENTS FOR HOMEMADE BUTTER
- 2 cups of heavy cream
- 1/8 cup powdered sugar
- 2 table spoons strawberry preserves
- INGREDIENTS FOR HOMEMADE CREAM
- 2 c. heavy cream
- 1 stick unsalted butter, room temperature
- 1 c. sugar
- 1 tsp. strawberry or raspberry extract
Instructions
- INSTRUCTIONS FOR BISCUITS
- Preheat oven to 475 degrees.
- In a large bowl, sift all of your dry ingredients (flour, salt, sugar, baking powder, baking soda).
- Cut in the cold stick of butter and with your hands or with a pastry blender, blend your butter and flour together. It will start to look like bigger grains of sand.
- Once the flour and butter is kneaded well together, pour the milk in the middle of the bowl while the flour surrounds it. Also add your diced strawberries in the middle.
- Take one hand and begin to stir in the flour with the milk and strawberries until it is all mixed well together.
- Take your ball of dough and turn it to a lightly floured surface and begin to knead but don’t overdo it.
- Now there are a couple of ways you can do this next part (creating the biscuits). 1. Once you have kneaded your dough on the surface, you can take a biscuit cutter and cut out rounds of dough that is anywhere between 1/2 to 3/4 inches thick or 2) you can lightly flour your hands and take pieces of the dough and roll them into a ball. Either way, once you have chosen your method, place them in a round pan or a cookie sheet close together and place them in the freezer for 20 minutes.
- Now that your dough has been frozen, place the pan in the oven and bake for 12-15 minutes.
- Once your biscuits are complete, butter them immediately and drizzle with honey.
- INSTRUCTIONS FOR BUTTER
- Simply add all ingredients in a mixing bowl and follow the instructions outlined in the blog that I provided a hyperlink for.
- INSTRUCTIONS FOR CREAM
- With your hand held mixer or standing mixer, cream the butter. You want the butter to be as creamy as possible. Add the cream while continue mixing. Begin to pour in the sugar and the extract. The cream will begin to stiffen. This should take anywhere from 7-10 minutes. Once you have stiff peaks, you’re done! Spread some of that onto the biscuit and enjoy!