Abigail Quinn laces her buttery, tender, crisp biscuits with fresh strawberries and serves them with sweet and tangy strawberry-swirled crème fraîche.
Ingredients
- 1 cup diced strawberries (6 ounces)
- 2 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 2 1/2 cups all-purpose flour
- 5 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup crème fraîche
- 1 large egg
- 1/4 cup buttermilk
- 1/4 teaspoon pure vanilla extract
- 1 cup diced strawberries (6 ounces)
- 3/4 cup crème fraîche
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
Instruction
- In a small saucepan, cook the strawberries with the sugar and lemon juice over moderate heat until the berries break down and the juices thicken, about 12 minutes. Let cool completely.
- Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut the butter into the dry ingredients until pea-size pieces form. In another medium bowl, whisk the crème fraîche with the egg, buttermilk, and vanilla. Stir the crème fraîche mixture into the dry ingredients until a dough just comes together. Fold in the diced strawberries, being careful not to overmix.
- Scoop 12 (1/4-cup) mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let cool slightly.
- In a large bowl, using a hand mixer, whip the crème fraîche with the cream, sugar, vanilla, and salt at moderate speed until medium peaks form. Fold in the cooled strawberry swirl until just combined. Serve with the warm biscuits.
