Can I tell you a secret? I’ve never had biscuits and gravy. Never! Can I tell you another secret? I don’t think I ever will. Ever! Biscuits were not something I grew up eating (and certainly not biscuits and gravy) and they have never been a food I’ve craved. Unless of course they come in a tube, are quartered, doused in butter, sugar and cinnamon and baked into luscious monkey bread. THEN and only then do I like biscuits. Or so I thought.
Kara made these biscuits a couple weeks ago, before I even made it to her house for blogging. She wakes up early and I am known to say 8:00 and really mean 8:45. Whoops. So I arrived fashionably late and scarfed down a Strawberries and Cream Biscuit. For quality assurance more than anything. They were so good!
I liked this recipe in particular because of the addition of strawberries. They were the perfect amount of sweet, and served warm with a bit of butter…these practically melt in your mouth.
Yield: 20 biscuits
2 ¼ cups all-purpose flour
1 tablespoon baking powder
¼ cup granulated sugar
½ teaspoon salt
6 tablespoons cold, unsalted butter
1 cup chopped, ripe strawberries
1 cup heavy cream
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar and salt. Add butter, either by cutting it in with a pastry cutter, or freezing the butter and grating it using the large holes of a box grater. Cut it into the flour mixture, breaking it up until the mixture resembles a coarse meal with pea-sized bits of butter. Gently stir in the strawberries so that they are coated with dry ingredients. Stir in the heavy cream with a rubber spatula. Once you’ve mixed it in as best as you can, knead it once or twice in the bowl, to create one mass. Be careful to not overwork the dough.
Generously flour your workspace. Transfer the dough to the counter, generously flour the top and with your hands or a rolling pin, gently roll the dough out to 3/4-inch thickness. Cut into 2½ inch circles using a floured biscuit cutter or the rim of a drinking glass, pressing straight down and not twisting as you cut. Carefully transfer biscuits to prepared baking sheet, leaving a couple inches between each. You can re-roll the scraps of dough to make more biscuits.
Bake the biscuits for 12 to 15 minutes, until golden brown around the edges and the strawberry juices are trickling out of the biscuits. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
Source: Smitten Kitchen