Ingredients
- 2 Cups Sliced Strawberries
- 1/2 Cup & 2 Tablespoons Sugar
- 2 ½ Cups Flour
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- ½ Cup Unsalted Butter
- ¾ Cup Buttermilk
- 1 Egg
- Course Sparkling Sugar
- 1 Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat the oven to 425 degrees.
- To make the biscuits, whisk together 2 ½ cups all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder and ½ teaspoon salt.
- Grate ½ cup of butter into a bowl and freeze for 5 minutes. While the butter is freezing, mix together the buttermilk and 1 egg together in a separate bowl.
- Remove the butter from the freezer and pour it into the flour mixture. Add the buttermilk and egg mix and mix with your hands until combined. Don’t overmix!
- Pour the dough onto a floured surface and pat it out to 1-inch thick. Fold it into thirds and pat it to 1-inch thick again.
- Next, cut out the biscuits with a round cookie cutter and place on a greased baking sheet. Sprinkle with sparkling sugar and bake for 13 minutes or until golden brown.
- While the biscuits are baking, mix 2 cups sliced strawberries and 2 tablespoons sugar and allow them to sit until they become slightly soft.
- For the cream, mix together heavy cream, ¼ cup sugar and 1 teaspoon vanilla extract in an electric mixer on low speed for 2 minutes and increase the speed until peaks form (or you can cheat and buy Cool-Whip!).
- Sandwich the strawberries and cream between two biscuits and top with another dollop of cream and more strawberries.
Glitter&Bubbles | www.glitterandbubbles.com