Classic Strawberry Shortcake Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1 tablespoon powdered sugar

Steps

1. 1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. 2 Whisk flour, baking powder, baking soda, and 1 tablespoon sugar in a large bowl.
3. 3 Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4 Stir in vanilla and buttermilk just until dough comes together.
5. 5 Turn dough onto a floured surface, pat to 1-inch thickness, and cut out biscuits.
6. 6 Place biscuits on prepared baking sheet and bake for 12-15 minutes, until golden.
7. 7 While biscuits bake, toss sliced strawberries with granulated sugar and lemon juice. Let sit.
8. 8 Whip heavy cream with powdered sugar until soft peaks form.
9. 9 Split warm biscuits, layer with strawberries and whipped cream, and serve immediately.

Equipment

• Baking sheet
• Parchment paper
• Biscuit cutter or glass

Variations

• Add a teaspoon of lemon zest to the biscuits for a citrus twist.
• Substitute buttermilk with yogurt for a tangy kick.

Substitutions

• Use almond milk yogurt for a dairy-free option.
• Replace granulated sugar with an equal amount of coconut sugar for a different flavor profile.

Pairings

• Fresh berries
• Vanilla ice cream
• Iced tea

Nutrition

Tips

• For extra flaky biscuits, don't overwork the dough.
• Use fresh strawberries for the best flavor.

Storage

Store leftover biscuits in an airtight container for up to 2 days. Strawberries and whipped cream are best served fresh.

Freezing: Biscuits freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a warm oven.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an extra treat.
• Pair with a cup of fresh iced tea.

FAQ