Since summer began, going to the farmers’ market has become a part of my summer routine. I always look forward to summer markets because I love the variety of produce that fills the stands. Though I often have things in mind when I decide to bake, it’s nice sometimes to just see what looks best, then decide from there. The strawberries this spring and summer have been incredible—every time I visit the farmers’ market, I can immediately smell the sweetness wafting from the strawberry stand.
I didn’t know it was possible for berries to melt the way they do in these biscuits—they remind me of jam shortbread cookies in biscuit form. Biscuits are such a quick thing to bake up, but so comforting.
STRAWBERRIES and CREAM BISCUITS
makes 9 biscuits // from Smitten Kitchen
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold, unsalted butter, cubed
1 cup chopped, very ripe strawberries
1 cup heavy cream
Preheat the oven to 425°F, and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter, and cut it into the flour mixture with a pastry blender or two knives until the mixture is crumbly and has pea-sized pieces of butter throughout. With a rubber spatula, gently stir in the strawberries until they are coated in the flour mixture. Stir in the heavy cream, then knead the dough once or twice in the bowl to create one mass. Be sure not to overwork the dough.
Flour your counter, and transfer the dough to the counter. Flour the top of it, then roll the dough out until it is 3/4-inch thick. Cut into 2 1/2-inch circles with a floured biscuit cutter, pressing straight down without twisting the cutter. Place each biscuit onto the prepared baking sheet, leaving a few inches between each. Re-roll the scraps of dough.
Bake the biscuits for 12 to 15 minutes, until they are golden at the edges. Cool on the pan for one minute, then transfer to a cooling rack. Serve warm.