Strawberry Biscuits

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.

Recipe Ingredients:

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

Topping:
1 tablespoon milk
1 tablespoon turbinado (raw or coarse) sugar*

Cooking Directions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together 1 cup flour, sugar, baking powder, baking soda, and salt.
3. Using a pastry cutter, cut cold butter into flour mixture until it resembles coarse meal. Chill in refrigerator for 10 minutes.
4. 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.
5. Combine yogurt, milk and flavor extracts in a small bowl; add to flour mixture and stir just until ingredients are moist.
6. 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.
7. Place dough rounds 1-inch apart on prepared baking sheet; brush with milk and sprinkle evenly with turbinado sugar.
8. 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.