Strawberry Biscuits
The addition of heavy cream will guarantee moist biscuits every time. Brush warm biscuits with melted salted butter, and serve with Basil-Honey Butter
Recipe by Southern Living May 2016
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12/09/2018
I love to make that recipe with my 3 kids they love to bake with me but the one thing I don't like is that about it is that is don't tell me what equipment is needed but other then that my family love it
10/12/2016
These were a mess to make. 475 is too high. Next time I would try 425 for 15 minutes. Still, they were good! I agree with the other reviewer's suggestions. Chop the strawberries finely, and forget about rolling the dough out. I added a bit more heavy cream (1 T) to get the dough to come together. Grating the frozen butter was fun and pretty but I lost some it on the grater. I would try a pastry blender next time (with cold, not frozen butter). The best part of this recipe is the honey basil butter. Holy moly that stuff is amazing!!
05/07/2016
If you make the recipe following the instructions, you'll have a wet, gloopy mess on your hands and possibly a kitchen fire. Forget trying to roll these out and turn the heat down! Follow the recipe, making sure to chop the strawberries fairly small (I'd say "dice" is a better word). Instead of rolling, pat them out in your hands and make drop biscuits. Bake for about 14 min. at 450 or even 425. 475 turned the parchment paper brown and they were smoking after only 10 minutues. All in all they tasted very good, but were not pretty.
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