Oooh. These biscuits were so good. I remember them well, even though I enjoyed them several weeks ago. Strawberries were finally getting cheap at the grocery store, but I saw a container of adorable bitty strawberries at the farmer’s market and snatched them up.
The worst thing about waiting so long to post these is that now I’m reminded of how awesomely flaky these biscuits were and how they perfectly cradled the yogurt and strawberries to my mouth.
The strawberries were one motivating factor to make the biscuits, but I’ve also been dying to try out a vintage cookie cutter I bought at Eastern Market a few weeks ago. I love the ruffled edges.
No joke, I’m obsessed with those edges. I should have rolled the dough a bit thicker though. Oh well! Guess I’ll have to make these again.
– Cream biscuits – via Love and Olive Oil
1 1/2 cups flour
4 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, diced
3/4 cup half and half, cold
– Preheat oven to 400 degrees.
– In a bowl, whisk together flour, sugar, baking powder, and salt. Add pieces of butter and combine with the dry ingredients (either by fingers, pastry cutter, fork, etc) until the mixture resembles course meal.
– Add cold half an half and stir until everything just comes together into a cohesive dough.
– On a lightly floured surface, knead the dough a few times, roll out to about 1/2 inch thick and cut out biscuits with your preferred method (hopefully involving fluted, crimped, beautiful edges).
– Bake for about 15-17 minutes, until the tops are golden brown. Let cool for several minutes before eating.
Serving suggestion: All sorts of adorable fruit.