Food recipes
Strawberry Shortcake With Buttermilk Biscuits
Strawberry Shortcake With Buttermilk Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, wit...
Strawberry Shortcake With Buttermilk Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
strawberries, raw
sugars, granulated
sugars, granulated
raspberries, raw
cream, whipped, cream topping, pressurized
vanilla extract
Directions:
Preheat the oven to 375F.
Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
Gradually add the buttermilk, tossing with a fork until large moist clumps form.
Gather the dought into a ball.
Divide it into 4 pieces.
Shape each piece into a 3-inch round.
Transfer the rounds to a baking sheet, spacing them evenly.
Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale.
Transfer the biscuits to a rack and cool until they are lukewarm.
(The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl.
Toss to coat.
Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form.
(The whipped cream can be made 6 hours ahead; cover separately and chill).
Assemble: Cut the buttermilk biscuits in half.
Place each biscuit bottom in a shallow bowl.
Top each generously with strawberries and whipped cream.
Cover the fruit and cream with the biscuit tops.
Dust the biscuits with powdered sugar and serve.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
strawberries, raw
sugars, granulated
sugars, granulated
raspberries, raw
cream, whipped, cream topping, pressurized
vanilla extract
Directions:
Preheat the oven to 375F.
Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
Gradually add the buttermilk, tossing with a fork until large moist clumps form.
Gather the dought into a ball.
Divide it into 4 pieces.
Shape each piece into a 3-inch round.
Transfer the rounds to a baking sheet, spacing them evenly.
Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale.
Transfer the biscuits to a rack and cool until they are lukewarm.
(The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl.
Toss to coat.
Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form.
(The whipped cream can be made 6 hours ahead; cover separately and chill).
Assemble: Cut the buttermilk biscuits in half.
Place each biscuit bottom in a shallow bowl.
Top each generously with strawberries and whipped cream.
Cover the fruit and cream with the biscuit tops.
Dust the biscuits with powdered sugar and serve.