Friday, July 11, 2008


I think I may have talked about this before, but one of my fondest childhood memories is weekend mornings with my grandmother and mother picking strawberries and eating strawberry shortcake for lunch. Besides cherry pie, strawberry shortcake is my favorite summer treat. Our CSA Harmony Valley Farms has been sending us cartons of berries each week and I keep meaning to make dessert with them, but instead I kept cutting them up and freezing them so they don't spoil. Wednesday night a long time friend came over for dinner and I found this great recipe for homemade biscuits, so I thought the timing was perfect. I cut up some berries and let them sit with sugar and mint from my garden. Tim made the biscuits and I added some whipped cream. YUM!!!! A perfect summer treat.
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream1
1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003

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