- Serves: 4
- Prep Time: 15m
- Cook Time: 20m
- Ready In: 35m
A flaky, tasty treat perfect for spring and summer.
- 2 Cups All Purpose Flour
- 1 Tablespoon Granulated Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/4 Sticks Unsalted Butter
- 2/3 Cup Buttermilk
- 1 Cup 35% Whipping Cream
- 1 Teaspoon Granulated Sugar
- 1/2 Teaspoon Vanilla Extract
Cut butter in small, like size cubes (approx. ½” cubes). Place in freezer or fridge until firm and chilled but not frozen.
Preheat oven to 375 degrees. Combine flour, sugar, baking powder and salt. Add cold butter to flour mixture and begin breaking up with fingers or fork. Do this rather quickly so the butter does not get too soft. The idea is to end up with a coarse mixture with some small chunks of butter, similar in texture to a crumble.
Drizzle 1/3 of the buttermilk on top and gently incorporate, repeat with final 2/3’s. This mixture should just barely hold together, it should not be mixed into a smooth dough.
Divide mixture by in the bowl by 4. Grab each portion and push it together until it forms a disk, 1” thick and 4” in diameter. Repeat for each portion, spacing evenly on a non-stick cookie sheet.
Bake immediately for 15-20 minutes, or golden brown on the bottom and flaking all around. The tops will not brown significantly.
For the Chantilly Cream, gradually add remaining sugar while whipping the 35% cream with a hand mixer to stiff peaks. Fold in vanilla. Serve immediately.
Once the biscuits have cooled, gently slice them through the middle, making a top and bottom. On the bottom half, take a spoonful of whipped cream, top with fresh sliced strawberries. Add another spoonful of cream. Place the top of the biscuit back on. Top with a garnished strawberry.
Notes: The biscuits can be baked ahead of time and simply reheated in the oven wrapped in foil prior to serving. Do not refrigerate prior to baking for longer then 1 hour, as the flour will absorb too much moisture, making the biscuits less light and flaky. To get a really golden top, try brushing with buttermilk before baking. A very versatile recipe; can be used for savory dishes such as biscuits and gravy, or other sweet recipes with dried fruit (craisins, raisins, candied zest, etc…). Chantilly Cream can be refrigerated for up to 24 hours. Whipped cream will begin to deflate after 24 hours. To bring back to life simply return to bowl and gently whip with a whisk until it stiff peaks. Try adding different ingredients to create a special touch; ½ tsp fresh lemon or orange zest, or substituting your favourite extracts.