Buttermilk Strawberry Shortcake
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ⅓ cup white sugar
- 1 ½ teaspoons salt
- ¾ cup chilled unsalted butter, cut into small pieces
- 1 cup buttermilk
- 2 tablespoons heavy cream
- ¼ cup turbinado sugar
- 8 cups sliced fresh strawberries
- ¼ cup white sugar
- 1 tablespoon lemon juice
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.
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Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
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Stir in buttermilk until the flour mixture is moistened.
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Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
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Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
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Bake in the preheated oven until golden brown, 15 to 20 minutes.
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Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
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Serve strawberries with juice over the baked biscuits.