Strawberry Biscuits

I’ve been on a baking kick lately.  Strawberry bread, banana strawberry bread, strawberry cream cheese bread… do you see a theme here?  My favorite “bread” that I’ve made this past week with strawberries has been strawberry biscuits.  Take a basic biscuit dough and toss in some strawberries.  It’s really that simple.  I even do away with the round biscuit cutter and cut them into squares.  So easy and delicious.

Ingredients

2 ¼ cups + 1 T flour (plus more for countertop)
1 T baking powder
⅓ cup sugar
½ t salt
6 T cold, unsalted butter
1 ½ cups strawberries, chopped 1 cup heavy cream

Preheat oven to 425ºF. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, and salt.  Cut in butter until it looks like coarse crumbs.  Coat the strawberries with one tablespoon of flour and fold into the dough.  Add the heavy cream and fold into the dough.  Be careful not to overwork the dough or the biscuits will be tough.

Flour your countertop and turn out the dough onto it.  Lightly flour the top of the dough and press into a 1” thick rectangle.  Cut into approximately 16 squares.  Transfer biscuits to the baking sheet, leaving a few inches between each one.

Bake the biscuits for 12 to 15 minutes, until lightly brown at the edges. Cool on pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.