Sweet Biscuit with Fresh Strawberries

Sweet Biscuit with Fresh Strawberries - Fresh On The Menu Recipe

Serving: 8 (2 1/2-inch) biscuits

For the Sweet Biscuits:

  • 7 tablespoons cold diced salted butter
  • 2 cups plus 2 tablespoons White Lilly all-purpose flower 
  • 7 tablespoons sugar
  • 1 tablespoon aluminum-free baking powder 
  • ¾ teaspoon salt
  • ½ cup buttermilk
  • 2 tablespoons heavy cream

For the Strawberries:

  • 2 pints strawberries, washed, stemmed and sliced
  • 2 tablespoons sugar

For the Whipped Cream:

  • 1 cup Heavy Cream
  • 1 ½ tablespoon sugar
  • ¼ teaspoon pure vanilla extract

For the Orange Custard Sauce:
Makes 2 cups 

Chefs note:
You’ll find many ways to use this sauce. It goes especially well with dense, rich, chocolate deserts. 

  • 2 cups heavy cream
  • ½ cup sugar, zest of ½ orange
  • ¼ vanilla bean, split lengthwise, or ½ teaspoon pure vanilla extract
  • 5 egg yolks



Sweet Biscuit Directions: 

  • Preheat the oven to 375 degrees
  • Dice the butter, put it on a plate and place it in the refrigerator to remain cold while assembling the other ingredients. 
  • Combine the flour, 3 tablespoons sugar, the baking powder, and salt. 
  • Add the diced butter and cut into the flour with either a pastry cutter or two forks until the mixture is crumbly. 
  • Add the buttermilk a little at a time until the sough comes together and forms a ball. Place it on a floured surface, sprinkle it with flour, and pat it out to a 1-inch-thick circle. 
  • Cut the biscuits with a 2 ½ -inch biscuit cutter and place them on a heavy baking sheet. 
  • Brush the tops of the biscuits with cream and sprinkle heavily with remaining sugar. 
  • Place the baking sheet on the middle shelf of the oven and bake for 15 to 20 minutes. Remove and cool to room temperature.

Strawberry Directions:

  • When ready to serve the biscuits, toss the sliced strawberries with the sugar and let them sit for 5 minutes before plating them. The combination of the sugars and the natural juices of the strawberries will produce a nice strawberry syrup. 

Whipped Cream Directions: 

  • Place the cold cream in a chilled mixing bowl. 
  • Whip in the sugar slowly and add the vanilla.
  • Continue to whip until the cream has tripled in volume and is firm yet creamy. 

Orange Custard Sauce Directions:

  • Place the cream in a heavy-bottomed saucepan with half the sugar, the orange zest, and vanilla bean. 
  • In a separate bowl, beat the egg yolks with the other half of the sugar until combined. Heat the cream over medium heat until there are small bubbles around the edges. 
  • Slowly stream the hot cream into the egg yolk mixture, stirring constantly 
  • When half the cream is incorporated into the egg mixture, slowly pour the mixture back into the pan of hot cream, stirring continuously. 
  • Place the pan over low heat and, stirring constantly with a wooden spoon, cook the custard until it is thick enough to coat the back of the spoon.
  • Strain into a container.
  • Take out the vanilla bean and scrape the vanilla bean seeds from the pod into the custard. 
  • Discard the vanilla bean and the orange zest.
  • Cool immediately in an ice bath. Cover and refrigerate. Serve cooled. Orange custard sauce will keep in the refrigerator for 2 to 3 days. 

To Plate: 

  • Split the biscuits and place the bottom half on each plate. Spoon the strawberries over the bottom halves, add a dollop of whipped cream and replace the tops. Spoon orange custard sauce around the edges. 





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