Hot strawberry biscuits

Yield: 4 servings

Measure Ingredient
1 cup Sifted unbleached all
\N \N Purpose flour
2 tablespoons Sugar
1½ teaspoon Baking powder
⅛ teaspoon Baking soda
¼ teaspoon Salt
1½ teaspoon Minced fresh rosemary
1 teaspoon Finely grated lemon zest
3 tablespoons Vegetable shortening,
\N \N Chilled
½ cup Buttermilk
½ cup Diced strawberries
\N \N Glaze:
3 tablespoons Unsalted butter, melted
1½ tablespoon Sugar
2 teaspoons Lemon juice
1 teaspoon Finely grated lemon zest


Preheat oven to 400 degrees F.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix.

Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about ½ inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a lightly buttered baking sheet.

Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool.

In a bowl, combine the melted butter, sugar, and lemon juice and zest.

Brush glaze over warm biscuits. Yield: 6-8 biscuits


(Courtsey of Gourmet Magazine) (Recipe adapted from Nicole Routhier's Fruit Cookbook)

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