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Breads

Strawberry biscuits

Strawberry biscuits
Los Angeles Times

A biscuit need not be confined to the bread basket, content as a humble side. With a bit of creativity, it steps forth and shines at the Easter table. Add chopped fresh strawberries, and you have a dessert-like biscuit that ... Read more

Total time: 30 minutes | Makes 16 biscuits
  • 1 cup diced strawberries
  • About 3 tablespoons granulated sugar, divided
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, cut into 1/4-inch pieces
  • 2/3 cup buttermilk
  • 2 tablespoons turbinado sugar

Step 1Heat the oven to 450 degrees. Line a baking sheet with parchment paper.

Step 2Toss the strawberries with 1 to 2 tablespoons granulated sugar to taste, depending on their sweetness. Set aside.

Step 3Sift together the flour, 1 tablespoon granulated sugar, baking powder, baking soda and salt in a mixing bowl. Use a pastry blender or two forks to cut in the butter. It's OK to have visible chunks of butter (this makes for a flakier biscuit).

Step 4Stir in the strawberries and toss to coat with the flour. Stir in the buttermilk until the flour mixture is moistened.

Step 5On a lightly floured work surface, lightly knead the dough until it holds together. Pat or roll to 3/4-inch thick. Use a 2-inch biscuit cutter to cut into rounds. Place the biscuits on the baking sheet and sprinkle each biscuit with 1/4 teaspoon turbinado sugar. Bake until light brown, 15 to 18 minutes.

Note: From Virginia Evans. Turbinado sugar is sold at health food and specialty stores and well-stocked supermarkets.

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