INGREDIENTS:
- 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
Course:
Brunch, Dessert
Cuisine:
American
DIRECTIONS:
- Oven 375*, line 2x half sheet trays with parchment paper.
- 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.
- Flour a table and turn dough out onto it. Flour top of dough and roll out 1.5 inches thick.
- Cut out biscuits and place onto sheet tray so that they’re almost touching.
- To make the egg wash: whisk eggs and sugar. Brush biscuits with egg wash.
- Bake 30-35 minutes until nice and golden brown.