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Carla Hall Berries, Biscuits & Cream

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Buttermilk Biscuits
•2 1/2 cups all-purpose flour (plus more for shaping the dough)
•1 tablespoon baking powder
•1/2 teaspoon baking soda
•1 teaspoon sugar
•1 teaspoon table salt
•2 tablespoons vegetable shortening
•1 stick unsalted butter (chilled, plus 2 tablespoons, melted)
•1 1/2 cups low-fat buttermilk (chilled)
•1/4 cup strawberry jam (mixed with 1-2 tablespoons water)
•nonstick cooking spray


1For the Biscuits: Grease a baking sheet with melted butter and preheat oven to 425??F.
2In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the shortening and use your fingertips to pinch it into the flour to form small, pea-size pieces.
3Grate the butter on a box grater or use the shredder attachment on a food processor. Drop the cold butter shreds into the flour-shortening mixture and toss until all of the pieces are separated and coated.
4Add the buttermilk to the flour mixture. Mix with a rubber spatula or wooden spoon until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky.
5Lightly coat your work surface with nonstick cooking spray, then flour (the spray keeps the flour in place). Transfer the dough to the work surface and lightly dust the top with flour. Lightly coat your hands with flour and gently press the dough with your hands to form it into a smooth rectangle. Pat the dough into a larger rectangle to 1/2-inch thickness. Fold the rectangle 2 times as you would fold a business letter. Place the rectangle in front of you lengthwise and gently pat into another rectangle 1/2 inch thick. Repeat two more times, always folding the open ends inward.
6With a floured 1 1/2-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the baking sheet, spacing the rounds 1/2″ apart. Gently gather the scraps, stack them and pat out again. With a clean brush, gently brush off any excess flour on the top of the biscuits. Using a clean pastry brush, brush the tops of the biscuits with strawberry jam mixture. Place the baking sheet in the middle of the oven.
7Bake, without opening the door, until the tops are golden brown and crisp, about 12 minutes.
8Transfer the baking dish to a wire rack and let sit for 5 to 10 minutes before serving the biscuits hot.
9For the Berries: Hull and slice the strawberries. In a medium bowl, add the berries, sugar, and the zest and juice of half a lemon. Stir to combine. Set aside to macerate, stirring occasionally, for 45 minutes.
10For the Soft Whipped Cream: In a large, chilled bowl, add the heavy cream and whip until soft peaks form. Add the powdered sugar and vanilla. Whisk to combine and to bring the cream back to soft peaks. until the cream starts to thicken, but is still very loose.
11To Assemble: Cut the biscuits in half widthwise. Top bottom of biscuit with some whipped cream and berries. Top with other half of the biscuit.
1. If you don’t have buttermilk, use a combination of 3/4 cup of plain yogurt and 3/4 cup of milk as a substitute!
2. Thin out preserves with framboise or Grand Marnier instead of water!

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