Hot Strawberry Biscuits Food

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 BISCUIT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Separate the biscuits and arrange in a 9-inch round cake pan in an even layer. Sprinkle the biscuit tops with the demerara sugar. Bake until golden brown, about 15 minutes. Set aside to cool completely in the pan.
• Put the jelly in a large microwave-safe bowl. Microwave until melted, about 1 minute. Add the strawberries and toss to evenly coat in the jelly.
• Pour the heavy cream into a large mixing bowl. Whip until soft peaks form. Add the sour cream and granulated sugar. Whip to medium peaks.
• Remove the biscuit cake from the pan and slice in half horizontally with a serrated knife, being careful to keep the biscuits together. Pour 5 cups of the glazed strawberries onto the bottom biscuit half. Top with the other biscuit half. Dollop the whipped cream onto the biscuit and top the center with the remaining cup of glazed strawberries. Sprinkle with candied pecans before serving.

CHOCOLATE LOVER'S STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cocoa until blended. Dip biscuits in cocoa mixture to coat; shake off excess., Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until lightly browned. Remove from pan to a wire rack to cool slightly., In a small bowl, toss strawberries with sugar. In another bowl, beat cream and cocoa until cream begins to thicken. Add confectioners' sugar; beat until soft peaks form., To serve, split shortcakes in half. Fill with strawberries and half of the whipped cream. Serve with fudge topping and remaining whipped cream.

STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat oven to 400°F Lightly grease a baking sheet.
• In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
• Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
• Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
• Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
• Cool completely.
• Top with strawberries, whipped cream, etc.

BISCUITS

Steps:

• Preheat oven to 425 F Mix first 4 ingredients together in a bowl.
• Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
• Add milk.
• Stir until it forms a ball.
• Add a bit more milk if necessary to make a soft dough.
• Roll or pat to 1 inch thick. (I usually pat the dough).
• Cut into circles with a biscuit cutter or a floured glass.
• Arrange on a greased baking sheet.
• Bake in 425 F for about 10- 12 minutes or until risen and nicely browned. (in my oven it usually takes 15 minutes).
• This is supposed to make 12, but I almost always only get 11 biscuits, with the size of the glass that I use.
• Variations: Try adding some fresh or dried herbs. Some good pairings are basil and oregano, or parsley and fresh ground black pepper, or thyme and garlic, or add some grated sharp or old cheddar cheese.

BUTTERMILK BISCUITS WITH VARIATIONS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
• Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 1-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
• Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

HOT STRAWBERRY BISCUITS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix.
• Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about 1/2-inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a baking sheet.
• Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool.
• In a bowl, combine the melted butter, sugar, and lemon juice and zest. Brush glaze over warm biscuits.