Grab a bowl and dig into this berry dish.
Strawberry Dumplings
Makes 8 servings
Ingredients
Topping
- 1¾ cups all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
- 6 tablespoons whole buttermilk
Filling
- 2 pounds fresh strawberries, halved and quartered
- ½ teaspoon almond extract
- ⅓ cup plus 2 teaspoons sugar, divided
- ¼ teaspoon kosher salt
- 2½ tablespoons cornstarch
- 2 tablespoons water
- 1 egg white, lightly beaten
- 2 tablespoons sliced almonds
Instructions
- Preheat oven to 400°.
For topping:
- In the work bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse until combined. Add cold butter; pulse until butter is in pea-size pieces. Add buttermilk; pulse until mixture begins to form a ball. On a lightly floured surface, roll dough to ½-inch thickness. Using a 2¼-inch cutter dipped in flour, cut dough into 8 rounds, rerolling scraps. Place on a rimmed baking sheet and refrigerate.
For filling:
- In a 10-inch enamel-coated cast-iron skillet, combine strawberries, extract, ⅓ cup sugar, and salt, gently tossing until completely moistened. Cover and cook over medium heat until strawberries begin to soften and release liquid, 10 to 12 minutes. Remove from heat.
- In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir into strawberry mixture; cook over medium heat, gently stirring, until mixture begins to thicken, about 30 seconds. Remove from heat.
- Place dough rounds on top of strawberry mixture. Brush dough with egg white; sprinkle with remaining 2 teaspoons sugar and almonds.
- Bake until biscuits are golden brown and filling is bubbly, 18 to 20 minutes.
Notes
Let the strawberry and biscuit dumplings stand for 10 minutes before serving.
