STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS
Instead of shortcake or angel food cake, this delicious recipe calls for buttermilk biscuits. I believe this recipe originally came from a Bon Apetit magazine.
Provided by Lumberjackie
Categories Dessert
Time 1h25m
Yield 4 buttermilk biscuit shortcakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
- Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
- Gradually add the buttermilk, tossing with a fork until large moist clumps form.
- Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
- Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
- Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
- Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
- Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.
Nutrition Facts : Calories 942.7, Fat 52.5, SaturatedFat 32.3, Cholesterol 159.6, Sodium 552.3, Carbohydrate 110.9, Fiber 6.3, Sugar 52.3, Protein 11
BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES
Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in the baking gods keeps you from ditching the mess and then, presto chango, the dough smoothes, and the oven's heat makes them rise tall and beautiful. These biscuits are sweeter than most, because they're meant to be shortcakes topped with berries and cream. (For a savory biscuit, use just 1 teaspoon sugar and omit the citrus zest, if you'd like.) Although they're best soon after they've come from the oven, here's a baker's trick that makes biscuits a convenience food: Freeze the cut-out dough. When you're ready to bake, let the pucks sit out to warm a bit while you preheat the oven; give them an extra minute or two of baking time if you think they need it.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the saucy berries: Steep the tea bag in boiling water for 5 minutes; pour the tea into a medium pot. Mix in the sugar, zest and berries, and cook, stirring, until the syrup bubbles exuberantly and the berries soften, about 5 minutes. Scrape into a bowl, discard zest and let cool while you make the biscuits.
- Make the biscuits: Heat the oven to 400, and line a baking sheet with parchment paper.
- Put the sugar and zest in a large bowl, and rub them between your fingertips until the sugar is moist and aromatic. Add the dry ingredients, and stir with a fork to blend. Drop in the butter, toss it around with your fingers until it's coated with flour and then press and pinch until you've got pea-size pieces of butter and flakes like oatmeal. Make a well in the center, pour in the cold buttermilk and turn and stir with a fork until the dough forms moist curds and clumps. Some dry crumbs may remain in the bottom of the bowl - don't fuss with them now. Reach in with your hands, and knead gently, folding the dough on itself about 8 times, until it forms a ball.
- Dust the counter lightly with flour, turn out the dough, dust the top and roll to a scant 1/2-inch thick. (Size and shape don't matter.) Using a 2-to-2 1/2-inch biscuit or other cutter, cut rounds as close to one another as possible. Cut in a quick up-and-down movement - if you twist the cutter, you'll impede the biscuits' rise and their flakiness. Arrange 2 inches apart on the baking sheet. Gather the scraps together, reroll and cut more biscuits, knowing that these scrappers may not rise as high as those in the first round.
- Bake the biscuits for 16-18 minutes, or until they're tall and golden; transfer to a cooling rack. Use the biscuits when they're warm or at room temperature.
- Make the topping: Toss the berries and sugar together; leave on the counter, stirring now and then, while you whip the cream. Using a mixer, beat the cream just until it begins to thicken, then whip in the confectioners' sugar and vanilla. Don't overbeat - soft cream is good here.
- To assemble: Pull apart each biscuit along a natural flake line, and place the bottoms on plates. Top each with a spoonful of saucy berries, cream and then sugared berries. Decide what to do with the other half of each biscuit: Lean it up against the shortcake; place it at a jaunty angle on top of each shortcake; make another shortcake with it; or tuck it away to toast in the morning.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams
CAROLINA BUTTERMILK BISCUITS (AND/OR SOUTHERN SHORTCAKE)
There is nothing better then the smell of Southern biscuits baking in the kitchen. When they hit the table piping hot they are sure to disappear as quickly as they appeared. This recipe makes an excellent base for Strawberry Shortcake! Just increase the sugar to 2 Tablespoons (optional) and whip up some cream with a dash of vanilla extract and slice some fresh strawberries.... and Enjoy!
Provided by NcMysteryShopper
Categories Breads
Time 16m
Yield 12 Biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 500°. In a bowl, sift the flour with the baking powder, sugar, baking soda and salt. Work the butter or lard in until the mixture resembles coarse meal. Add the buttermilk and stir until the dough forms a ball.
- Turn the dough out onto a lightly floured surface and fold it over onto itself 10 times. Pat the dough out to an 8-inch square. Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.
- Arrange the biscuits on a baking sheet and bake in the center of the oven for 8 minutes, or until golden. Serve hot.
CAROLINA'S BUTTERMILK BISCUITS
This recipe is from an old friend, Carolina, who makes a fabulous biscuit. This is different than my other recipe for buttermilk biscuits because it has the addition of an egg. It has a different taste and texture, but it is equally as good.
Provided by P48422
Categories Breads
Time 20m
Yield 10 biscuits
Number Of Ingredients 8
Steps:
- Sift dry ingredients together.
- With a pastry blender, cut cold butter into dry ingredients until mixture resembles very coarse breadcrumbs (sort of like fresh bread crumbs).
- Stir buttermilk into beaten egg and add mixture to flour mixture.
- Stir quickly, until dough forms a soft ball.
- Turn onto a lightly floured surface and knead 5 or 6 times.
- Let dough rest for a minute, then roll out to 1/2 inch thickness.
- Cut out biscuits using a 2 1/2-inch biscuit cutter.
- Place biscuits, 1 inch apart, on baking sheet that has been sprayed with Pam.
- Bake at 400°F for 8 to 10 minutes or until golden brown.
DIXIE CHICKEN SHORTCAKE
The perfect combination of Southern cuisine...stewed chicken in a silky sauce ladled generously over cornbread. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time for the chicken not included in preparation time.
Provided by Molly53
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make the cornbread:.
- Preheat oven to 450F and grease an 8" square pan.
- Sift dry ingredients together.
- Mix egg and buttermilk together and add to dry ingredients.
- Add melted butter and pour into prepared pan.
- Bake for approximately 18 minutes.
- Remove skin and bones from cooked chicken.
- Cut meat into small pieces.
- Make a sauce using chicken stock and flour; add chicken.
- Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly.
- Cut cornbread into 8 squares; split squares.
- Place lower half of cornbread on a plate; cover with some of the chicken mixture.
- Replace the top half and cover with more of the chicken mixture.
- Serve immediately.
BUTTERMILK BISCUITS - SOUTHERN
This recipe comes from "Baking" by Dorie Greenspan, a fabulous book. I have been doing a lot of research on flour and for biscuits the consensus is use White Lily flour. Unfortunately, it's not easy to find in the PNW, so here is a great compromise, cake and unbleached flour. Dorie also suggests using you hands to quickly incorporate the butter into the flour, the butter should end up coated and NOT uniform in size. The dough can be made, wrapped air-tight and frozen for up to 2 months. If you like a crisper edge, do not let the baking biscuits touch. If you like a softer edge on the biscuit, place the biscuits on the baking tray touching each other.
Provided by Mrs Goodall
Categories Breads
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°.
- Line a baking sheet with parchment paper or a silicone mat.
- Whisk the flours, baking powder, baking soda, sugar and salt in a large mixing bowl.
- Drop in butter and using your fingers, toss to coat the pieces with flour and cut and rub the butter into the flour mixture until it is pebbly with different sized pieces from very small to pea-size.
- Pour the buttermilk over the dry ingredients and toss gently with a fork and turn the ingredients until you have a nice soft dough.
- In the bowl, give the dough 3- 4 kneads to bring the dough together.
- Lightly dust a work surface with flour and turn out the dough.
- Dust the top of the dough very lightly with flour and quickly pat the dough with your hands until it is about 1/2-inch high.
- Use a biscuit cutter to cut as many biscuits as you can.
- Re-roll remaining dough and cut more biscuits until dough is used up.
- Place biscuits on baking sheet.
- Bake the biscuits for 14- 18 minutes or until puffed and golden brown.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 7.5, Cholesterol 31.8, Sodium 462.4, Carbohydrate 37.2, Fiber 1.1, Sugar 3, Protein 5.5
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