This is by far the best biscuit recipe I’ve ever made. It is the perfect vehicle for fresh strawberries ( or any other berry) topped with mounds of freshly whipped cream. This biscuit recipe feeds a crowd, but you can freeze them for a couple of weeks so you always have some on hand. These biscuits are excellent savory with sausage and gravy too!
- 4 cups self-rising flour, plus more for the work surface (if you don’t have self rising flour look up how to make it with what you already have in your pantry)
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 3/4 pound (3 sticks) good quality butter, cold (freeze for 15 minutes), cut into 1/2-inch pieces or grated (I prefer grating with cheese grater)
- 2 large eggs, beaten, plus 1 large egg for brushing
- 1 1/2 cups buttermilk, or as needed, plus 1 tablespoon for brushing (if you don’t have buttermilk look up how to make your own using milk)
Strawberries and Whipped Cream:
- 2 pounds strawberries, hulled and quartered
- 1/4 cup sugar (add more if you like sweeter)
- 8 biscuits
- Freshly Whipped heavy cream
- 8 small mint sprigs, for garnish
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Add the butter (either grated or cut) and use a pastry blender (or a fork) to cut the butter into the flour until the pieces are even and about the size of peas. DO NOT overmix. You want to see chunks of butter for it to become flaky after baking.
- Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Don’t overmix. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
- Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick.
- Use a floured 2 3/4-inch round cutter (or an upside down cup- round shape) to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
- Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
- In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
- Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
- Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
Strawberries and Whipped Cream:
- In a medium bowl, toss the strawberries with the sugar. Set aside at room temperature for up to 1 hour.
- Split the biscuits in half. Arrange the bottom halves on each of 8 plates.
- Layer whipped cream and strawberries on each biscuit. Place the remaining biscuit halves on top. Garnish with mint and serve.
For longer storage, arrange the biscuits about 1/2-inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.
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