Flaky Buttermilk Biscuits with Strawberries and Cream
How to make the best flaky, tender buttermilk biscuits! Make these homemade biscuits to go with fresh berries, cream or jam.
Ingredients
Yield: 12-14 scones
- 1 ½ (120 g) sticks (6 ounces) unsalted butter, cut into cubes
- 2 ¾ cups (370 g) unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup + 1 teaspoon granulated sugar
- 1 tablespoon (15 ml) pure vanilla extract
- ¾ cup (175 ml) buttermilk full-fat preferred
- 1 egg white lightly beaten
- ½ pound (225 g) strawberries hulled and sliced
- 4 ounces (112 g) mascarpone cheese
- Roasted Strawberry Refrigerator Jam or your favorite fruit jam
Instructions
- About 30 minutes before making the scones, put the butter in a bowl and place in the freezer. Preheat the oven to 400 (200C) degrees with the racks arranged in the center.
- Line two rimmed baking sheets with parchment paper.
- Combine the flour, baking powder, baking soda, salt and ⅓ cup of the sugar in a food processor work bowl or bowl of a standing mixer fitted with the paddle. Pulse the dry ingredients or mix on low until incorporated.
- Add the butter and pulse a few times until the mixture is pale yellow and the texture of fine meal. If using a standing mixer, mix on low speed until the mixture looks right, which will take a few minutes.
- Add the vanilla and buttermilk and pulse/mix just until a dough forms - don't overdo it or the dough will toughen.
- Dump the mixture onto a lightly floured surface. Gently knead the dough together to form a ball, then pat it into a circle slightly thicker than 1/2-inch. Cut out circles as close together as possible and arrange 1-inch apart on the baking sheets. Gather the scraps, gently patting and pressing together and cut out the remaining dough.
- Brush the tops of the scones with the egg white, then sprinkle lightly with the remaining teaspoon sugar.
- Bake about 15 minutes, until the scones are lightly browned. Serve warm, split in half and spread with mascarpone cheese, jam, and some strawberries.
Notes
- The scones can be made ahead and frozen. Mix the dough, cut them out and freeze on trays until frozen, then transfer to a freezer storage container. When ready to bake, pull them out of the freezer and follow baking directions.
- You'll need 3-inch round cutters.
- The scones are best warm and freshly made, but will keep for a day or two in a zipped plastic bag. Rewarm slightly in a toaster before serving.
Nutrition
Serving: 1gCalories: 189kcalCarbohydrates: 30gProtein: 5gFat: 5gSodium: 320mgFiber: 1gSugar: 7g
