Gourmet Veggie Mama

Tag Archives: Biscuits

Perfect Strawberry Shortcake (with Scratch Biscuits!)

I know I may be pushing my luck here, trying to get in one last summery recipe before fall is officially here. But, as I am daily reminded, it still feels like summer around here, so I think it’ll be okay.

I love berries. The good folks at Driscoll’s Berries were kind enough to provide me with some of their fine berries to play with this summer (they’re the ones I usually grab at the store anyway), and strawberry shortcake has always been one of my favorites… so I set about perfecting my recipe. I have the berry part down — all you really need are fresh, ripe strawberries, a bit of sugar and some orange liqueur, if you’re feeling frisky — but I was bound and determined to make the perfect sweet biscuits from scratch. The hubby has always been the biscuit maker around our house, and he does make some amazing biscuits for breakfast now and then, but I’m definitely in charge of dessert. Sure, the standard Bisquick recipe does the trick — but I really wanted something that didn’t come from a box. And frankly, I like to make things with ingredients I already have in my pantry.

It didn’t take much trial and error to land on an easy and delicious recipe. I found this one from About.com, of all places, and it fit the bill just fine. I tried it out on my neighbors at our end-of-summer block party, and it got rave reviews. Even a strawberry-allergic neighbor gobbled the biscuits with whipped cream and came away pleased — although I’ll admit, I think the strawberries are really the star of the show here.

Strawberry Shortcake (with scratch biscuits!)

Enjoy one last taste of summer, before it’s really gone!

5.0 from 1 reviews
Perfect Strawberry Shortcake
Author: 
 
Ingredients
For strawberries:
  • 1 quart strawberries
  • 2-3 Tbs sugar (to taste)
  • splash of Cointreau or Grand Marnier (optional)
For shortcake:
  • 2 cups all purpose flour
  • 1 Tbs baking powder
  • ½ tsp salt
  • 3 Tbs sugar
  • ½ cup (1 stick) butter, chilled
  • ¾ cup cream
For topping:
  • 1¼ cups heavy whipping cream
  • ½ tsp vanilla
  • sugar to taste
Instructions
For berries:
  1. Hull the berries and sliced them in half or quarter, depending on size. Toss with the sugar and liqueur (if using). Set aside while you prepare the shortcakes.
For shortcake:
  1. Preheat the oven to 425. Combine the flour, baking powder, salt and sugar in the bowl of a food processor fitted with a blade and pulse to combine. Cut the butter into pieces and add to the flour mixture. Pulse until the texture resembles coarse sand.
  2. Transfer the mixture to a large bowl and make a well in the center. Add most of the cream and combine with a fork until just moist. Add additional cream as necessary. The dough may not hold together well at this point -- that's okay. Let the dough rest for a minute or so.
  3. Turn the dough out onto a floured surface and knead it, turning 2 or 3 times, until it comes together well. Pat the dough until it's about a ¾-inch thick rectangle, and, using a 3-inch biscuit cutter, cut into 8 biscuits. (If you are like me, you may need to reshape it a couple of times to make this happen!)
  4. Transfer the biscuits to a parchment-lined baking sheet. Brush the top of each biscuit with a little cream, if desired, and bake for 10-15 minutes, or until risen and golden.
For whipped cream:
  1. In the bowl of a stand mixer, combine the whipping cream, vanilla and sugar to taste. Using the a whisk attachment, whip the cream until it is light and fluffy.
To serve:
  1. Split each biscuit in half and spoon some of the berry mixture over. Top with a dollop of whipped cream.

 

Note: I received free berries from Driscoll’s Berries in exchange for experimenting with a few recipes and sharing the results with my readers, but I was not otherwise compensated, and my opinions are my own.

Breakfast for Dinner

Hey! It’s a post that’s not about running! This is still a food blog, right? Right.

So let’s talk breakfast for dinner. While I’ve been ramping up the miles, I haven’t been devoting as much time or energy to cooking (shocking, I know). So what’s my favorite lazy meal? Breakfast for dinner, of course!

scrambled eggs

Not too long ago, a put together a super-easy dinner of scrambled eggs (with some scallions and parsley thrown in for good measure), sourdough toast, frozen oven reds (thanks Alexia — you always come through in a pinch), plus a quick and easy chipotle-sour cream dipping sauce. The sauce doubled as a great spicer-upper for the eggs, too. In fact, it was such a favorite that I’ve made it several times since, and I’m including the recipe (such as it is) below, so that you can enjoy it, too.

My secret to great scrambled eggs? Cream cheese. I totally stole that idea from an old friend who used to be a line cook. They turn out creamy, fluffy and delicious every time. That is, if you can keep your little kitchen helper from eating all the cream cheese before it gets mixed into the eggs!

Breakfast tacos are always a hit, too. Scrambled eggs, plus some frozen hash browns, sour cream, cheese and salsa? Yes, please.

breakfast tacos

Wrap it all in a tasty homemade tortilla (or even a store-bought one — I won’t tell as long as it’s one of the good ones) and you’re got yourself a tasty meal.

Our recent favorite breakfast-for-dinner is biscuits and gravy, but that’s the hubby’s department. Just a nice ladle of cream gravy on top of a fluffy homemade biscuit, plus a couple of fried eggs, is an awesome meal.

biscuits and gravy

Hubby can’t resist adding a side of bacon to his, but he makes the gravy vegetarian for me. True love!

He recently discovered the recipe for Hisako’s biscuits in The Salt Lick Cookbook and has been going to town making them — which makes me plenty happy. They are awesome biscuits, and the leftovers are great with a little butter and honey for breakfast the next morning.

honey biscuit

I think that makes it breakfast-for-dinner-for-breakfast, right? That just about blows my mind.

Chipotle Sour Cream
Author: 
Recipe type: sauce
Prep time: 
Total time: 
 
Ingredients
  • 1 chipotle chili in adobo, minced
  • 1 cup sour cream
  • garlic powder to taste (optional)
  • salt to taste
Instructions
  1. Mix all ingredients well in a small bowl. Add salt to taste. Serve atop breakfast tacos, or scrambled eggs, or as a dipping sauce for oven fries.

 

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