- 2 ½ cups all-purpose flour
- 1.9 tablespoons white sugar
- 1.0 tablespoons baking powder
- ⅝ teaspoon kosher salt
- 0.3 teaspoon baking soda
- 13.3 tablespoons heavy cream, plus more as needed
- ⅝ cups sour cream
- 5.0 tablespoons (½ stick) salted butter, chilled and cut into ¼-inch cubes, plus 1 tablespoon, melted
- Macerated Strawberries with Lime
ingredients
directions
1. Heat the oven to 475°F with a rack in the middle position. Line a baking sheet with kitchen parchment. In a large bowl, whisk together the flour, 1 tablespoon of sugar, the baking powder, salt and baking soda. In a second large bowl, use a whisk or electric mixer to beat the cream and sour cream to soft peaks; set aside. Scatter the butter cubes over the flour. With your fingertips, rub together until the butter is thoroughly and evenly dispersed in the flour. |
2. Add the whipped cream mixture to the flour mixture. Use a large rubber spatula to fold and press until large clumps form and no dry flour remains. Use your hand to knead the dough in the bowl until it forms a shaggy mass, adding additional cream 1 tablespoon at a time, if needed. |
3. Turn the dough out onto a lightly floured counter and divide in half. Form each piece into a rough 5-inch square about ¾-inch thick. With a bench scraper or chef’s knife, cut each square into 4 pieces. Evenly space the biscuits on the prepared baking sheet. Brush the tops with the melted butter and sprinkle with the remaining ½ tablespoon sugar. Place the baking sheet in the oven and immediately reduce the temperature to 425°F. Bake until golden brown on top and bottom, 15 to 18 minutes, rotating the pan halfway through. Let cool on the baking sheet for 10 minutes. |
4. Serve with macerated strawberries. |
5. Tip: Don’t forget to decrease the temperature when you put the biscuits in the oven. Starting the biscuits in a very hot oven helped them rise and brown better, but keeping them at that temperature will overcook them. |
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