Strawberry Biscuits
 
Makes 12
Ingredients
  • 3½ cups self-rising flour*
  • ¼ cup granulated sugar
  • ¾ cup cold unsalted butter, cubed
  • ¾ cup cold whole buttermilk
  • ½ cup mashed strawberries
  • 1 large egg, beaten Turbinado sugar
  • Strawberry jam and sweetened whipped cream, to serve
Instructions
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour and granulated sugar. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk and strawberries until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 more times.
  4. Pat or roll dough 1 inch thick. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with turbinado sugar.
  5. Bake until golden brown, about 15 minutes. Serve with jam and whipped cream, if desired.
Notes
*We used White Lily.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/strawberry-biscuits/