These biscuits are delicious served as is, and even better when you 'gild the lily' and serve them with whipped cream cheese sweetened with strawberry jam for a perfect brunch offering.
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter, diced
3/4 cup diced strawberries
1 tablespoon all-purpose flour
1/4 cup plain yogurt
2 tablespoons milk
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
1 tablespoon milk
1 tablespoon turbinado (raw or coarse) sugar*
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together 1 cup flour, sugar, baking powder, baking soda, and salt.
- Using a pastry cutter, cut cold butter into flour mixture until it resembles coarse meal. Chill in refrigerator for 10 minutes.
- Place strawberries between layers of paper towels and press gently to remove moisture. Combine with 1 tablespoon flour in a small bowl; toss with a fork to coat. Add strawberry mixture to flour mixture, folding in gently.
- Combine yogurt, milk and flavor extracts in a small bowl; add to flour mixture and stir just until ingredients are moist.
- Turn dough out onto a lightly floured board; lightly flour hands and knead 3 or 4 times, just until dough comes together. Gently roll or pat dough to a 1-inch thickness. Cut dough with a 1 1/2-inch biscuit cutter to form 12 rounds; gently gather scraps and re-roll as needed.
- Place dough rounds 1-inch apart on prepared baking sheet; brush with milk and sprinkle evenly with turbinado sugar.
- Bake for 12 minutes or until puffed and golden. Cool 2 minutes on wire rack; serve warm. (Biscuits are best eaten same day made.)
Makes 12 biscuits
*Granulated sugar can be substituted.
Recipe and photograph provided courtesy of California Strawberry Commission. All rights reserved. Used with permission.