Updated: Aug 20, 2020
This recipe will create a beautiful biscuit that is reminiscent of a light and fluffy scone, the flavors of your grandmother's strawberry shortcake and the sweet sunshine of summer.
Makes: 1 dozen biscuits
Time: 15 minutes prep ~ 30 minutes total
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Kitchen scale (optional)
Biscuit cutter or thin rimmed drinking glass
Measuring cups and spoons
Bowl to mix wet and dry ingredients in
2 cups of flour (240 g)
1 Tbsp baking powder
1/2 tsp salt
1/3 cup + 1 Tbsp (79 g) granulated sugar
1 1/4 + 1 tablespoon (315 ml) cups cold heavy whipping cream
1 1/4 cups (30 g) freeze dried strawberries (I get mine from Trader Joe's)
* You will also need additional heavy cream (~ 2 Tbsp) and granulated sugar (~ 1/2 cup) set aside
1/2 cup (60 g) confectioners' sugar
1 1/2 Tbsp. heavy whipping cream
1/2 tsp pure vanilla extract
* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract
Preheat oven to 425 °F and make sure the oven rack is in the middle of your oven.
Crumble your freeze dried strawberries into a large bowl and add the rest of the dry ingredients to the bowl. Mix dry ingredients together with a whisk or fork so everything is evenly combined. Pour in your cold heavy cream and mix until your dough JUST comes together.
Roll dough out on top of a thin layer of granulated sugar (just like you would roll something on a floured surface) into about 3/4 inch. Dough will be sticky.
Cut into a biscuit with either a cookie cutter/biscuit cutter or a thin rimmed drinking glass.
Brush the top of each biscuit with additional cream and sprinkle with sugar.
Bake in your preheated oven for about 11-14 minutes or until the surface is just turning golden brown.
Let biscuits cool for about 30 minutes and in the meantime, mix together glaze
Glaze biscuits in whatever design you would like and you can also (optionally) sprinkle additional dried strawberry crumbs/powder on top