Flaky & Delicious Sweet Cream Biscuits For Strawberries or Other Fruit


The first (and only) time my husband went strawberry picking with me he was not a happy camper.  It was too hot.  He had to bend over for too long.  It took waaaaayyyyy too much time to fill up the bucket I brought.  Yada yada yada.



When we got home I made him these sweet biscuits.  Kind of a reward of sorts.  He was thrilled!  (he said he still wasn't happy about the berry picking though....)

Usually, when you see a sweet biscuit, you think of strawberry shortcake, as I first used them.  Oh but what a wonderful time we've had experimenting with other fruit!  Blueberries, mixed berries, peaches, and cooked apples are also all amazing on this incredible little biscuit.  We freeze fruit so that we are able to enjoy this delicious treat mid-winter when we need a little pick-me-up.  We heat the frozen fruit up over low heat on the stovetop, mashing it lightly as it cooks, drizzle in a bit of honey or maple syrup and devour enjoy on the biscuits.  If you want a thicker fruit blend (like in the photo above), just add a little cornstarch, arrowroot or cleargel.  Like whipped cream or whipped coconut cream?  Yup, add that to.


However you choose to dress them up, these biscuits belong in your dessert rotation.





Sweet Cream Biscuits
makes 8 biscuits

2 cups all-purpose flour
3 Tablespoons granulated sugar (or granulated cane or maple sugar)
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, cold
1 1/4 cups whipping cream, cold
Additional sugar for dusting the tops, optional

Prepare a baking sheet by lining with parchment.  Set aside.

Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.  Grate the butter and add to the flour mixture, tossing with your hands briefly. Mix in the cream until the dough begins to come together.

Turn the dough onto a lightly floured surface and pat into a 1 inch thick circle.  Using a 3-inch round or square cutter, cut out biscuits and place on prepared baking sheet.

Continue lightly balling dough back up and patting to 1 inch thick to cut biscuits from all of the dough.

Cover and refrigerate for 20 minutes.  (**these can be refrigerated up to 2 hours or frozen up to 1 month at this point.  If baking from frozen, increase baking time to 25 minutes**)

Preheat the oven to 400 degrees Fahrenheit.  Lightly dust tops with additional sugar, if using.  Bake until golden and flaky, about 15 minutes.

These are best enjoyed the same day they are baked.



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