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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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If you've never gone out and picked fresh strawberries at a U-pick farm, you're missing out! From the June 2005 issue of Gourmet. Ingredients:
2 1/2 lbs strawberries, trimmed and quartered (7 1/2 cups) |
1/3-1/2 cup granulated sugar (to taste) |
1 cup chilled heavy cream |
1/4 cup sour cream |
1 1/2-2 tablespoons confectioners' sugar |
1/2 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 1/2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt (rounded) |
1/4 teaspoon baking soda |
1/4 cup cold unsalted butter, cut into 1/2 inch cubes |
3/4 cup well-shaken buttermilk |
1 tablespoon milk (for brushing biscuits) or 1 tablespoon cream (for brushing biscuits) |
Directions:
1. For the strawberries: Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes.
2. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp.
3. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
4. Beat together heavy cream, sour cream, confectioner's sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it hold a soft shape (not stiff).
5. For the biscuits: Put oven rack in middle position and preheat oven to 425 degrees.
6. Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl.
7. Blend in butter with your fingertips until mixture resembles coarse meal.
8. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
9. Turn dough out onto a well-floured surface and knead gently 6 times.
10. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8 x5 rectangle.
11. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2 inch) squares, flouring knife between cuts.
12. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream.
13. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
14. When ready, split biscuits horizonally with a fork and arrange 2 halves, split sides up, on each of 6 plates.
15. Top with strawberries and juice, then with whipped cream.
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