Fresh Strawberry Biscuits With Basil Butter Food

FRESH STRAWBERRY BISCUITS WITH BASIL BUTTER

Steps:

• Preheat oven to 350
• Toss the cut berries with the sugar and then spread half the berries on a cookie sheet lined with a silpat or parchment paper and roast until they are just soft and releasing their juices and the house smells like berries (about 15 minutes). Toss the fresh berries with about half of the basil chiffonade and set aside.
• When the berries are done roasting allow the pan to cool and add the fresh berries to the cookie sheet, spread out with as few pieces touching as possible. Freeze until firm.
• In the meantime whisk together the flours, salt, and baking powder. Throw in the freezer while you shred the butter. Combine the frozen butter with the flour mixture.
• Up the oven heat to 450
• Combine the remaining basil and the softened butter and stir to thoroughly combine.
• When the berries are completely firm toss them with the butter flour mixture until the berries are coated.
• Add the yogurt or buttermilk and stir until just combined, adding more liquid as necessary until the dough just holds together.
• Turn the dough out onto a lightly floured surface, turning to knead a couple of times to form a cohesive dough. Roll out to about an inch thick. Lightly coat the tops of the biscuits with the softened basil butter mixture, cut into your desired shape and bake on a cookie sheet lined with a silpat or parchment paper until golden brown. About 15 minutes.
• While the biscuits are baking refrigerate the basil butter to just firm it up.
• Serve warm or at room temperature with the basil butter.

BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until chopped. Add remaining ingredients; process until blended., Transfer to a sheet of plastic wrap; shape into a log. Refrigerate up to one week or wrap securely and freeze for longer storage. Unwrap and slice to use with seafood, poultry, vegetables, pasta and bread.

STRAWBERRY DROP BISCUITS

Steps:

• Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
• Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
• Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
• Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
• Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

STRAWBERRY SHORTCAKE WITH BASIL

Steps:

• Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
• Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
• Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
• Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
• Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
• Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
• Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.