Buttermilk Strawberry Shortcake

Recipe by: Emmie4life "A light biscuit topped with delicious strawberries."

Ingredients:

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/3 cup white sugar1
• 1/2 teaspoons salt
• 3/4 cup chilled unsalted butter, cut into small pieces
• 1 cup buttermilk
• 2 tablespoons heavy cream
• 1/4 cup turbinado sugar
• 8 cups sliced fresh strawberries
• 1/4 cup white sugar1 tablespoon lemon juice

Directions:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper.
• Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
• Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
• Stir in buttermilk until the flour mixture is moistened.
• Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
• Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
• Serve the strawberries with juice over the biscuits.

Footnotes:

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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