Description
These are really damn delicious.
Ingredients
Scale
Biscuits:
- 3 1/2 C self-rising flour
- 1 C diced strawberries, cold
- 1 C unsalted butter, frozen and diced
- 3/4 C buttermilk, cold
- 4 tbsp salted butter, melted
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp aluminum free double acting baking powder
- 1 tsp fine sea salt
- 1/2 teaspoon baking soda
Icing:
- 1 C powdered sugar
- 1 tbsp heavy cream, plus more as needed
- 1/2 tsp clear vanilla extract
Instructions
- Grab a large mixing bowl. To it, add the self-rising flour, sugar, salt, baking powder, and baking soda. Give it a good stir with a whisk to get everything evenly distributed.
- Scatter the frozen butter pieces over the surface of the flour, then use a pastry cutter to work the butter into the flour mixture, turning the bowl and cleaning the cutter often. Alternatively, you can pulse the butter and flour mixture together in a food processor until there are no large pieces of butter left. Once you don’t see any pieces of butter larger than a pea, make a well in the center of the bowl.
- In a separate bowl toss the diced strawberries in the cornstarch, just until they’re lightly coated. Once they’re coated add them to the well you made in the other bowl, then pour in the buttermilk.
- Use a large wooden spoon or silicone spatula to fold the ingredients together. Sweep the utensil around the edges and bottom of the bowl in large sweeping motions. You kind of want to work around the dough, rather than go right at it. If you work the dough too much the biscuits will become dense.
- When the ingredients have come together into a rough, shaggy dough – it’s alright if there are still some dry bits – turn the dough out onto a lightly floured surface and use your hands or a bench scraper to press and shape it into a large mound.
- Pat the mound out until it’s about 1″ high. I like to keep it rectangular by holding in the sides with the bench scraper as I pat, but that’s not necessary unless you’re going to slice it into square biscuits.
- Once the dough is 1″ high use a floured 3″ biscuit cutter to cut out biscuits. As always, don’t twist the biscuit cutter! Cut out as many biscuits as you can, then press the biscuit scraps together to form a new mound. Pat it out to 1″ and cut out as many biscuits as you can from this one. You should end up with about 10-12 biscuits. You can shape and pat it out again, but these will likely be overworked.
- Take one tablespoon of the melted butter and spread it out over a piece of parchment paper or a silicone baking mat on a baking sheet. Arrange the biscuits, touching gently, on the prepared baking sheet.
- Place the baking sheet in the refrigerator or freezer and turn the oven to 425°F. Let the biscuits chill while it preheats, this will help them set better and rise a little higher.
- When the oven is preheated pull out the biscuits and baste the tops lightly with the remaining melted butter. Use all of it, it’s fine if it drips down the sides and everything.
- Bake in the oven, on the middle rack, for 17-22 minutes, until deeply browned. While the biscuits are baking work on the vanilla glaze.
- In a small bowl mix the powdered sugar, heavy cream, and vanilla with a small whisk. Beat the ingredients together until completely smooth with no lumps. It should be pretty thick but just a tad runny – we want to be able to drizzle it off of a spoon onto the biscuits. Add more heavy cream as needed until it reaches the right consistency.
- Pull the finished biscuits from the oven and go ahead and eat one immediately because they’re amazing. If not or after that, go ahead and use a spoon or whisk from a decent height to drizzle the icing over the tops of all the biscuits. As much or as little as you like. Now, eat another one. Dassit!
Notes
- Read the post above the recipe for the best results!
- Prep Time: 40 minutes
- Cook Time: 20 minutes
