Strawberry Shortcake seems to be a recurring theme this season–the younger pickers frequently mention that I resemble the cartoon character and I made a not-particularly-edible batch of it last week. In honor of the season, though, I thought I’d give it a second shot and bake a few shortcakes for Father’s Day, and, well, what do you know! The second time was the charm in this case. I borrowed the recipe from the Harvest Kitchen website and made a couple adjustments to make it my own.
1 quart Fresh Strawberries
1 tbsp Sugar
2 cups All-Purpose Flour
1 tbsp Sugar
2 tsp Baking Powder
1/2 tsp Salt
10 tbsp Unsalted Butter, Frozen
2/3 cup Chilled Buttermilk, plus 1 tbsp
1. Prepare topping. Quarter berries and sprinkle with sugar in medium bowl; set aside while preparing biscuits.
2. Preheat oven to 375 degrees F. Sift flour, sugar, baking powder and salt into large bowl. Using large holes of box grater, grate butter into the dry ingredients. Toss butter with flour to coat. Use pastry cutter or 2 knives to finish cutting butter into flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are size of split peas.
3. Gradually add buttermilk to the biscuit mixture, tossing with fork until large moist clumps form. Gather dough into disk and roll out. Cut into 6 biscuits.
4. Transfer biscuits to a baking sheet, spacing evenly. Brush the top of the biscuits with buttermilk and sprinkle with sugar.
5. Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale). Transfer biscuits to rack and cool to lukewarm.
6. Enjoy the biscuits with strawberries on top!