| Cuisine: American | Type: Dessert | Serves: 6 |
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Source:
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Food Network Kitchen with mods by Rick |
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Attributes:
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Quick and Easy |
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Comments:
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The original recipe called for 2 tbs sugar, I've increased this. The treatment of the strawberries is also quite different. |
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Serving Suggestions:
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Serve with whipped cream |
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Ingredients:
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2 cups all-purpose flour 1/2 cup sugar for biscuits, plus extra for sprinkling, also some for macerating the berries (to taste) 1 tbs. baking powder 1/2 tsp. plus a pinch of table salt 4 tbs. cold, unsalted butter, cut into small pieces 1/3 cup heavy cream, plus some for brushing 1 large egg 16 oz container of fresh, ripe strawberries A few sprigs of mint (to taste) |
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Instructions:
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1. Preheat oven to 375°F and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, sugar, baking powder,1/2 tsp salt to combine. Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas. 3. In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water. Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed. Drop 6 equal mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with some sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet. 4. Meantime, macerate the strawberries in some sugar and a few torn mint leaves. (The original recipe called for a combination of honey and water here and gobs of mint.) Allow to macerate for at least 30 minutes. 5. To assemble, slice a biscuit in half horizontally and place the bottom half on a plate. Top with berries and some accumulated juice. Add a good dollop of whipped cream (we use canned to make the recipe super easy), then place the top of the biscuit on the berries. Garnish with a mint sprig if you want. |
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Related recipes:
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None |
2018-07-02