Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

hands-on:
20 mins
total:
45 mins
Yield:
Serves 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.

    Advertisement
  • Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the strawberries, and stir 5 times. (Dough will be loose and flaky.)

  • Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.

  • Roll the dough to 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.

  • Bake in preheated oven until lightly browned, about 15 minutes. Brush warm biscuits with melted salted butter, and serve with Basil-Honey Butter.

Advertisement