Macerated strawberries are delicately spooned over yogurt scratch biscuits and topped with whipped cream.
- step-by-step directions
- 3 pints Strawberries (tops removed and sliced in half lengthwise)
- 1/4 cup Granulated Sugar (divided)
- 1/3 cup Balsamic Vinegar
- 1 cup Heavy Whipping Cream
- freshly cracked Black Pepper
For the Yogurt Scratch Biscuits:
- 2 cups All-Purpose Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 cup Granulated Suger
- 7 tablespoons Unsalted Butter (cubed and kept cold)
- 1 1/4 cups Greek Yogurt
- Place the strawberries in a medium bowl and sprinkle with 2 tablespoons of granulated sugar and toss to coat. Set the strawberries aside to macerate while preparing the biscuits.
- Whip the cream to soft peaks and sprinkle in the remaining 2 tablespoons of sugar. Continue whipping to a medium peak.
- Just before plating add freshly cracked pepper and a drizzle of balsamic vinegar to the strawberries and stir to combine.
- Slice the biscuits in half and add a large spoon full of strawberries, a drizzle of balsamic vinegar and a large dollop of whipped cream. Add a final drizzle of vinegar to the top along with freshly cracked black pepper.
- For the Yogurt Scratch Biscuits: Preheat the oven to 450 degrees. Combine the flour, salt, baking powder, baking soda and sugar together in the work bowl of a food processor, and pulse until combined. Add the butter, and pulse it a few more times, until the butter is thoroughly cut into the flour mixture.
- Add the yogurt and pulse the mixture a couple more times to stir it in, just until the mixture forms into a cohesive whole Turn the dough out onto a floured surface and knead it 10 times, no more, no less. If the dough is too sticky, add a little flour, though the dough should be somewhat sticky.
- Press the dough to a 3/4-inch thickness and cut into rounds using a glass or biscuit cutter, pressing straight down without twisting.
- Place biscuits on an ungreased parchment covered sheet pan. Reshape the remaining dough and cut into biscuits. Bake for 7 to 9 minutes, depending on your biscuit size, or until the biscuits are a light golden brown.
Skordalia and Roasted Beets
Rock Shrimp and Egg Sandwich
Apple Tarte Tatin
Buttermilk Semifreddo with Candied Peaches
Cast-Iron Blueberry Cobbler
Green Chicken Enchiladas
Savory Breakfast Cauliflower Bake
Italian Egg Boat
Waffle Pies with Herbed Eggs
Chai Tea Oatmeal