Thursday, June 20, 2013

Biscuits with Berries

It's that time of year again!  Strawberry season and I LOVE fresh strawberries.  And what's better than fresh strawberries???  Strawberry shortcake with homemade biscuits!!! 

This biscuit recipe was very easy.  I don't know why I haven't made then before?!?!  Another concept that I was completely intimidated by and now I know I can make them whenever I want.  My family loves biscuits and these are so moist, flaky, and delicious that they are amazing by themselves with a little butter and honey.  Slice your biscuits in half and top with fresh sliced strawberries and some whipped cream and you got yourself a fantastic summer treat!  Enjoy!

Happy Cooking!

Biscuits with Berries
from the Chew 
2 cups all-purpose flour (plus more for rolling biscuits in before baking)
4 tsp baking powder
2 T sugar
1 tsp lemon zest
1 tsp salt
5 T butter (cut into thin pats)
1/2 cup plain yogurt (I used greek yogurt
2/3 cup milk

Preheat oven to 375 and line a baking sheet with parchment paper (or wax paper - yes, I ran out of parchment, used wax paper and it worked just as well).

In a large mixing bowl, whisk together the flour, baking powder, sugar, lemon zest and salt. Add the pats of butter and cut in using your hands or a pastry blender.  (I used my hands, just combine by snapping the butter between your fingers, as if you were snapping to music.  You may want to take your rings off for this gets messy).  Combine until the butter is blended and the mixture is crumbly. In a medium bowl, stir together the yogurt and milk.  Pour into the flour mixture and work together with a spoon until incorporated.  Add additional flour as needed but dough should still be moderately sticky.  (I needed no additional flour)

Using a 3-ounce ice cream scoop, drop balls of dough into a small bowl of flour one at a time. Working with your hands, loosely shape the dusted ball and place on the baking sheet.  Repeat with remaining dough spacing about 2 inches apart on the baking sheet.

One scoop of dough into the flour
Shake off excess flour and shape into biscuit.
Place on baking sheet and re-shape if necessary.  Homemade biscuits are supposed to look homemade.
  My efforts yielded 10 biscuits, but the original recipe made 12.  Bake for 8 to 10 minutes or until light golden brown on top.  (My biscuits actually took 15 minutes, but it depends on how large your biscuits are and your oven.)

Allow them to cool slightly.  Serve immediately or wait until completely cool to store in an airtight container.

To make strawberry shortcake, you need berries and whipped cream.  Make your own whipped cream or just buy some all natural from the store.  Slice your fresh berries and add a little sugar to allow them to macerate (create juices).  Store them in the refrigerator for an hour or until serving.  Take a biscuit, cut in half, top with berries and whipped cream, and ENJOY!  YUMMY!

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