Buttermilk Strawberry Shortcake

posted June 20, 2017 12:00 a.m. (CDT)
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1½ C flour

2½ tsp baking powder

½ tsp baking soda

2 Tbsp sugar

Pinch of salt

Lemon zest, divided

½ C buttermilk

4 oz cold unsalted butter

Coarse sugar

Topping:

3 C fresh strawberries, sliced

2 Tbsp sugar

1 Tbsp lemon juice

Whipped cream

Preheat oven to 425 degrees and line a baking pan with parchment paper. Combine flour, baking powder, baking soda, sugar, salt and lemon zest in a small bowl or food processor.

Add cold butter and cut in with a fork or pulse a few times with a food processor or cut in by hand using a pastry cutter until you have coarse crumbs. Stir in buttermilk. If you don’t have buttermilk, place 1 tablespoon lemon juice in a ½ cup measuring cup. Top to ½ cup with milk. Set aside.

Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.

Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.

Serve biscuits with strawberries and whipped cream. Makes 6 servings.

Recipe and photo courtesy ofspendwithpennies.com.