Have you ever bought strawberries that looked great in the supermarket but by the time you got them home they looked a little ragged? Well I did this weekend and was trying to figure out the best way to utilize them when I stumbled upon this Strawberries and Cream Biscuits recipe from Smitten Kitchen. It's super easy and an awesome way to use up those bruised or overly ripe strawberries you have hanging around. I think it would be delicious if you switched up the fruit you used. Maybe some blueberries? Yum!
2 1/4 cups all purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter
1 1/2 - 2 cups chopped strawberries (or substitute with the berry of your choice!)
1 cup heavy cream
Preheat the oven to 425 degrees and line a baking sheet with parchment paper (I always wet the baking sheet with just a few drops of water so the parchment paper doesn't move around the baking sheet)
In a bowl whisk flour, baking powder, salt and sugar together. Next grate cold butter into mixing bowl and incorporate into mixture until the flour mixture is crumbly with little pebbles of butter. Mix in strawberries until they are covered then stir in the heavy cream.
Flour your rolling surface and roll out the dough until it is about 3/4 of an inch thick. Then, using a drinking glass cut out circles from your dough. Transfer the biscuits to your baking sheet and then bake for 10-12 minutes. Serve with a cold glass of skim milk and enjoy!
Recipe makes about 20 biscuits. Enjoy!