Strawberry biscuits

Time 30 minutes
Yields Makes 16 biscuits
Strawberry biscuits

Heat the oven to 450 degrees. Line a baking sheet with parchment paper.


Toss the strawberries with 1 to 2 tablespoons granulated sugar to taste, depending on their sweetness. Set aside.


Sift together the flour, 1 tablespoon granulated sugar, baking powder, baking soda and salt in a mixing bowl. Use a pastry blender or two forks to cut in the butter. It’s OK to have visible chunks of butter (this makes for a flakier biscuit).


Stir in the strawberries and toss to coat with the flour. Stir in the buttermilk until the flour mixture is moistened.


On a lightly floured work surface, lightly knead the dough until it holds together. Pat or roll to 3/4-inch thick. Use a 2-inch biscuit cutter to cut into rounds. Place the biscuits on the baking sheet and sprinkle each biscuit with 1/4 teaspoon turbinado sugar. Bake until light brown, 15 to 18 minutes.

From Virginia Evans. Turbinado sugar is sold at health food and specialty stores and well-stocked supermarkets.

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