Over the weekend, when we went to TomatoMania, we bought some incredible strawberries from the farm where the event was being held. What to do, what to do? These berries were so spectacular, they deserved something special.
Contrary to what most grocery stores would lead you to believe, “shortcakes” are not scary yellow sponge-like cakes, but rather a slightly sweet rolled biscuit. I had just picked a bowlful of meyer lemons off my tree so I decided to add a little to the mix to see what happened. They added a nice bit of sweet/tart to the buttery biscuits. Of course, you can substitute regular lemons or leave them out all together
Meyer Lemon Buttermilk Biscuits
2 cups flour
1 Tbsp Baking Powder
1/2 tsp. Baking Soda
2 Tbsp. Sugar
1/2 tsp. salt
5 Tbsp. Cold Butter, cut into small pieces
3/4 cup Buttermilk
2 tsp Meyer Lemon zest
2 tsp Meyer Lemon juice
Strawberries and Cream
2 pints fresh strawberries
1 Tbsp sugar
1 tsp Meyer Lemon Juice
1 pint Whipping Cream
1 tsp sugar
Preheat oven to 425 degrees.
Sift together flour, baking powder, baking soda, sugar, and salt in a large bowl. If you don’t have a sifter, that’s fine, just stir everything together. I like to use my vintage sifter any chance I get. Mix in the lemon zest.
Cut in the cold butter with a pastry cutter or fork until it resembles dry oatmeal. Pour in the buttermilk and lemon juice and mix quickly with a spoon just until the dough starts to come together. Turn out onto a floured surface and knead quickly into a ball (do not over work the dough, only about 30 seconds).
Roll out the dough to 1/2 inch thick and then cut with a biscuit cutter or glass. You can combine the cut edges of the dough back together and cut out a few more biscuits. This amount makes 8 ea. 3″ biscuits.
If you want, brush the tops of the biscuits with a little melted butter and sprinkle with sugar.
Bake for 10-12 minutes.
Note to self; next time double the batch, roll them out a little thicker (about 3/4″) and cut with a 4″ cutter for a better presentation. More biscuit=more love.
Slice the strawberries and mix with the sugar and lemon juice. These are even better if you let them sit for about an hour as they make their own “sauce” from the strawberry juices, lemon juice and sugar.
Whip the cream with the sugar until light and fluffy.
Let biscuits cool and then gently pull apart. Layer strawberries and whipped cream on the bottom half of the biscuit and place the other half on top (see top photo)