Freshly baked buttermilk shortcake biscuits are topped with delicious juicy strawberries. Serve with whipped cream for an easy summer treat.
Ingredients
- all-purpose flour: 3 cups
- baking powder: 4 tsp
- baking soda: 1 tsp
- white sugar: 0.33333 cup
- ½ teaspoons salt: 1 piece
- chilled unsalted butter: 0.75 cup (cut into small pieces)
- buttermilk: 1 cup
- heavy cream: 2 Tbsp
- turbinado sugar: 0.25 cup
- fresh strawberries: 8 cups (sliced)
- white sugar: 0.25 cup
- lemon juice: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.
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Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
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Stir in buttermilk until the flour mixture is moistened.
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Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
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Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
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Bake in the preheated oven until golden brown, 15 to 20 minutes.
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Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
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Serve strawberries with juice over the baked biscuits.
