I wanted to share this biscuit recipe with you because they are so versatile and easy to make. You can enjoy them for breakfast with this delicious blueberry jam, or with an egg and some cheese, depending on whether you prefer sweet or savory.
After 5 years of marriage, still together, happier and stronger than ever, Brent and I decided to celebrate by spending 10 days in a car. We started the trip by driving from Seattle to Vancouver to take the ferry to Victoria to spend 4 hours at our favorite restaurant.
STRAWBERRY SHORTCAKE RECIPE
inspired by Baking by James Peterson
2 cups flour
1/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup of cold butter
3/4 cup buttermilk
2 pints strawberries
1 cup heavy whipping cream
1 tbsp sugar
1 tsp vanilla
2. In a food processor, pulse flour, sugar, baking soda, and salt. Finely chop the cold butter into 1/4 inch slices. Add the butter to the flour mixture, and pulse until it has turned into pea size pieces.
3. In a separate bowl, mix the egg and butter milk. In a large bowl, combine the flour with the buttermilk mixture. Don't over mix. Plop the dough onto a well floured work surface, and knead until it sticks together. Don't over knead. You want the dough to be manageable. Separate the dough into 8 balls. Flatten the balls into disk shapes, and place on a parchment covered baking sheet. Brush the top and bottom of the dough disks with buttermilk.
4. Bake for 20 - 25 minutes or until light brown.
5. While the biscuit are baking, prepare the chantilly creme. Pour 1 cup of whipping cream, 1 tbsp sugar, and 1 tsp vanilla in a bowl and place in the refrigerator (including the mixing beaters), for 5 minutes. You want the whole kit and caboodle to stay cold.
6. Remove from fridge and beat with an electric hand mixer on low speed. Once the cream starts to thicken, turn up the speed to medium. Once the cream starts to form soft peaks, stop. This is the your desired consistency.
7. Once the biscuits are done, slice them in half. Line the bottom with strawberry slices, and top with a few dollops of whipped cream.