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Strawberries & Cream Biscuits

Published: Friday, June 26, 2020

2 c. self-rising flour

1 Tbsp. sugar

½ c. unsalted butter

1 c. fresh diced strawberries

1 c. plus 1 Tbsp. heavy cream

Cooking oil and granulated sugar for tops

Preheat oven to 450°. Place flour and sugar in a large bowl. Cut or rub in butter until flour resembles coarse meal. Add strawberries and heavy cream. Stir until dough is wet and sticky.

Turn out onto a well-floured surface. Sprinkle dough with flour and gently knead, adding additional flour as needed until dough in no longer sticky.

Roll out to 1" thickness. Cut with a 2  ½" biscuit cutter dipped in flour. Place on a baking sheet oiled or covered with a baking mat.

Brush tops of biscuits with cooking oil then sprinkle with granulated sugar.

Bake in preheated oven for 15 minutes or until tops are golden brown. —12 to 15 biscuits.

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