Sweet Berry Biscuit Stack (Print Version)
# Ingredients:
01 -
6–7 cups chopped strawberries, cut into quarters.
02 -
1/4 cup plus 2 Tbsp (75g) white sugar, split up.
03 -
1 tsp real vanilla extract.
04 -
1 cup (240ml) whipping cream.
05 -
2 and 3/4 cups (345g) regular flour, with extra for dusting hands and counter.
06 -
1/4 cup (50g) white sugar.
07 -
4 tsp aluminum-free baking powder.
08 -
1/2 tsp baking soda.
09 -
1 tsp salt (fine sea salt works best).
10 -
3/4 cup (12 Tbsp; 170g) cold unsalted butter, diced.
11 -
1 cup (240ml) buttermilk, chilled.
12 -
2 Tbsp (30ml) whipping cream or buttermilk.
13 -
Sugar crystals for topping.
# Instructions:
01 -
Mix strawberries with 1/4 cup (50g) white sugar in a big bowl. Put a cover on and stick it in the fridge until you need it.
02 -
Heat your oven to 400°F (204°C). Dump the flour, white sugar, baking powder, baking soda, and salt into a big bowl or food processor. Give it a good stir or a few pulses to mix everything.
03 -
Throw in the diced butter and cut it into the dry stuff using a pastry tool or pulse a few times if using a processor. Keep going until you see rough crumbs form.
04 -
Pour buttermilk over the top. Use a big spoon or rubber spatula to fold it all together until it starts coming together. Don't work the dough too much.
05 -
Dump the dough onto a floured counter and gently push it together with floured hands. Press it flat to about 3/4 inch thick, then fold the edges to the middle, turn it sideways and do this again.
06 -
Use a biscuit cutter to make 2.75 or 3-inch rounds. Gather leftover dough and flatten again to cut more rounds until you've got about 10-12 biscuits.
07 -
Put them in a 10-inch cast iron pan or next to each other on a baking sheet with parchment paper or a silicone mat underneath.
08 -
Brush the tops with cream or buttermilk and sprinkle sugar crystals on top. Cook for 18-22 minutes till they turn golden. Let them cool at least 10 minutes.
09 -
With a hand mixer or stand mixer, whip the cream, sugar, and vanilla on medium-high for about 3 minutes until soft peaks show up.
10 -
Cut biscuits in half and stack with strawberries and whipped cream between layers. Eat right away.
# Notes:
01 -
Want to prep ahead? You can make each part of this dish in advance.
02 -
The biscuits can be made up to 3 days early and kept wrapped tight at room temp or frozen.
03 -
You can get the strawberries and cream ready a day ahead. Just keep them in the fridge.