Buttermilk Biscuit Strawberry Shortcakes

Buttermilk Biscuit Strawberry Shortcakes
Chef Duff Goldman is making a tasty treat with an added sweet twist!
  • Whipped creme fraiche
  • Bottom biscuit
  • Strawberry ice cream
  • Chopped strawberries
  • Whipped cream
  • Top biscuit
  • Powdered sugar dusting

Biscuit Dough

  • 5 c. AP Flour
  • 2 tbsp. Kosher salt
  • 2 tbsp. Granulated sugar
  • 1 tbsp. Baking powder
  • 1 tbsp. Baking soda
  • 10 oz. (1.25 cups) cold lard
  • 1.5 cups buttermilk

Egg Wash

  • 2 XL eggs
  • 2 tbsp. Sugar

Whipped Creme Fraiche

  • 2 cups creme fraiche
  • Vanilla bean extract
  • Sugar
  • Salt
  • 2 Pints of strawberry ice cream
  • 3 baskets of strawberries
  • Powdered sugar

Whipped Cream

  • 1 pint heavy cream
  • Sugar
  • Vanilla bean extract
  • Salt
Buttermilk Biscuits Strawberry Shortcakes
Brunch, Dessert


  1. Oven 375*, line 2x half sheet trays with parchment paper.
  2. Big bowl: flour, salt, sugar, baking powder, baking soda. Start tearing off chunks of lard and massage them into the flour. Pour in buttermilk and gently massage the dough until just formed.
  3. Flour a table and turn dough out onto it. Flour top of dough and roll out 1.5 inches thick.
  4. Cut out biscuits and place onto sheet tray so that they’re almost touching.
  5. To make the egg wash: whisk eggs and sugar. Brush biscuits with egg wash.
  6. Bake 30-35 minutes until nice and golden brown.