Fresh Strawberry Biscuits with Basil Butter

Fresh Strawberry Biscuits with Basil Butter

Biscuits, tender and buttery: strawberries two ways- roasted, sweet and softly perfumed and fresh, tangy, bright and perfectly balanced with just a hint of finally it’s summer fresh basil.

These delicious biscuits are what happens when you want to bake strawberries in something but not something sweet, no muffins or cakes. Not today. Not on this sultry late spring day.

So this morning we had these warm from the oven and slathered with basil butter. Then for lunch I had a couple more with a wedge of sharp white cheddar cheese. Almost a scone, not quite savory and not quite sweet. Just the berries and the biscuit (and the butter).

Fresh Strawberry Biscuits with Basil Butter

notes: 

what’s all this talk about basil butter?

on hot days up until I’m ready to put my dough in the oven I throw everything in the freezer if life happens and I have to step away to make a cup of coffee or answer the phone.

chiffonade, basically very thin strips? Here’s a detailed how to.

can be made through step 4 up to two hours ahead and stored in the freezer.

all roasted or all fresh strawberries could be substituted for the half and half combo- I couldn’t decide.

ingredients

• About a pint of fresh strawberries, cleaned and cut into roughly quarter inch pieces
• 2 tsp. sugar
• Basil chiffonade- about six large leaves, divided if making basil butter
• 1 cup AP flour
• 1 cup WW pastry flour
• 6 Tablespoons unsalted butter frozen and shredded
• 1/2 tsp. salt
• 1 Tablespoon baking powder
• About one cup chilled Yogurt or buttermilk
• 2 tablespoons softened salted butter (optional, but highly recommended, for the basil butter)

directions

1. Preheat oven to 350
2. Toss the cut berries with the sugar and then spread half the berries on a cookie sheet lined with a silpat or parchment paper and roast until they are just soft and releasing their juices and the house smells like berries (about 15 minutes). Toss the fresh berries with about half of the basil chiffonade and set aside.
3. When the berries are done roasting allow the pan to cool and add the fresh berries to the cookie sheet, spread out with as few pieces touching as possible. Freeze until firm.
4. In the meantime whisk together the flours, salt, and baking powder. Throw in the freezer while you shred the butter. Combine the frozen butter with the flour mixture.
5. Up the oven heat to 450
6. Combine the remaining basil and the softened butter and stir to thoroughly combine.
7. When the berries are completely firm toss them with the butter flour mixture until the berries are coated.
8. Add the yogurt or buttermilk and stir until just combined, adding more liquid as necessary until the dough just holds together.
9. Turn the dough out onto a lightly floured surface, turning to knead a couple of times to form a cohesive dough. Roll out to about an inch thick. Lightly coat the tops of the biscuits with the softened basil butter mixture, cut into your desired shape and bake on a cookie sheet lined with a silpat or parchment paper until golden brown. About 15 minutes.
10. While the biscuits are baking refrigerate the basil butter to just firm it up.
11. Serve warm or at room temperature with the basil butter.

Fresh Strawberry Biscuits with Basil Butter

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Ingredients

  

• About a pint of fresh strawberries cleaned and cut into roughly quarter inch pieces
• 2 tsp. sugar
• Basil chiffonade- about six large leaves divided if making basil butter
• 1 cup AP flour
• 1 cup WW pastry flour
• 6 Tablespoons unsalted butter frozen and shredded
• 1/2 tsp. salt
• 1 Tablespoon baking powder
• About one cup chilled Yogurt or buttermilk
• 2 tablespoons softened salted butter optional, but highly recommended, for the basil butter

Instructions

 

• Preheat oven to 350
• Toss the cut berries with the sugar and then spread half the berries on a cookie sheet lined with a silpat or parchment paper and roast until they are just soft and releasing their juices and the house smells like berries (about 15 minutes). Toss the fresh berries with about half of the basil chiffonade and set aside.
• When the berries are done roasting allow the pan to cool and add the fresh berries to the cookie sheet, spread out with as few pieces touching as possible. Freeze until firm.
• In the meantime whisk together the flours, salt, and baking powder. Throw in the freezer while you shred the butter. Combine the frozen butter with the flour mixture.
• Up the oven heat to 450
• Combine the remaining basil and the softened butter and stir to thoroughly combine.
• When the berries are completely firm toss them with the butter flour mixture until the berries are coated.
• Add the yogurt or buttermilk and stir until just combined, adding more liquid as necessary until the dough just holds together.
• Turn the dough out onto a lightly floured surface, turning to knead a couple of times to form a cohesive dough. Roll out to about an inch thick. Lightly coat the tops of the biscuits with the softened basil butter mixture, cut into your desired shape and bake on a cookie sheet lined with a silpat or parchment paper until golden brown. About 15 minutes.
• While the biscuits are baking refrigerate the basil butter to just firm it up.
• Serve warm or at room temperature with the basil butter.

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