Brown Sugar Biscuits with Roasted Strawberries and Cream

 

Brown Sugar Biscuits with Roasted Strawberries and Cream

Makes 12 (2-inch) biscuits

2 1⁄4 cups self-rising flour, divided

3 tablespoons dark or light brown sugar, plus 1 teaspoon for sprinkling

1 1⁄4 cups heavy cream, divided

Salted butter, softened or melted, for finishing 

 

Preheat oven to 450 degrees. 

Fork-sift or whisk 2 cups of flour and 3 tablespoons brown sugar in a large bowl, preferably wider than it is deep, and set aside the remaining 1⁄4 cup. Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup cream, reserving 1/4 cream, into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.

Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top of the dough lightly with flour. With floured hands, fold the dough in half and pat it into a 1⁄2-inch-thick round, using a little additional flour only if needed. Flour again if necessary and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough into a 1⁄2-inch-thick round. Brush off any visible flour from the top. For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.

Move the biscuits to a baking sheet. Bake the biscuits on the top rack of the oven for a total of 10 to 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

 

Roasted Strawberries

Makes about 1 1/2 cups

2 pints fresh strawberries, washed and hulled

1 teaspoon balsamic vinegar 

2 tablespoons light or dark brown sugar

Pinch fine sea salt, optional

Preheat oven to 375 degrees F.

Toss strawberries and vinegar together in a medium bowl. Sprinkle with brown sugar. 

Fit a rimmed baking sheet, or sided baking pan, with parchment paper. Distribute strawberries evenly in pan in a single layer. Roast 30 minutes. Collect strawberries and juice in a small bowl or container. Use warm, or refrigerate and use within 7 days. 

 

Whipped Cream

Makes 2 cups

1/2 cup granulated sugar

Pinch salt

1 1/2 cups heavy cream

2 teaspoons vanilla extract

Stir together the sugar and salt in the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer and large bowl). Add cream and vanilla and mix on medium low for about 1 minute. Increase the speed to medium-high and whip until the cream has thickened and holds a firm peak, about 3 minutes. The cream may be made up to 8 hours ahead and stored in the refrigerator.

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