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Biscuits
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2 c flour
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2 tbsp cornstarch
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1 tbsp baking powder
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1 tsp baking soda
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3 tbsp granulated sugar
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1 tsp salt
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12 tbsp. of cold salted butter
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1 cup buttermilk
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1 tbsp. raw sugar
Strawberries
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1-pound strawberries
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4 tbsp. granulated sugar
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1 tsp lemon
Whippped Cream
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1 ½ c heavy cream
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3 tbsp. granulated sugar
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Preheat the oven to 400 degrees F & use parchment paper to line a baking sheet. Set aside.
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Using a large bowl, whisk together flour, cornstarch, baking powder, baking soda, granulated sugar, & salt.
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Cut butter into small cubes & add to the flour mixture. Using a pastry cutter, cut butter into dry ingredients until the mixture resembles coarse cornmeal with small clumps of butter. Feel free to use your fingers for this part, or a fork.
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Add buttermilk & stir just until flour disappears & dough forms. Overmixing can result in tough biscuits.
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Form dough into 8 balls with lightly floured hands & place on a baking sheet. They don't have to be neat. Sprinkle tops with raw sugar & place in the oven for a total of 15 minutes. After 10 minutes, increase the baking temp to 425 degrees F for crispier edges (how I like it!).
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Slice strawberries in half (I sliced the bigger ones into quarters), remove leaves, & add to a bowl. Cover with sugar, & freshly squeezed lemon & mix. Place in the refrigerator until ready to use as juices render.
Strawberries
Biscuits
Whipping Cream
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Add heavy cream to the bowl of an electric mixer, along with sugar. Whip heavy cream until fluffy & soft peaks form.
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Horizontally split biscuits in half using a knife. Add a generous dollop of whipped cream to the bottom of the biscuit than a spoonful of strawberries on top, then cover with the top of the biscuit. Add more whipped cream & strawberries to your liking! Enjoy!
Assemble
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