Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream and egg. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick rectangle. Using a 3-inch biscuit cutter, cut out rounds and place them on the prepared baking sheet.
- Brush the tops of the biscuits with a little heavy cream. Bake for 12-15 minutes, or until golden brown. Let them cool on a wire rack.
Notes
Chef's Tips:
• For best results, use the coldest butter possible to ensure flaky biscuits.
• Avoid overworking the dough to prevent tough biscuits.
• Serve immediately after assembling for the freshest taste.
Food Safety:
• Ensure strawberries are washed thoroughly to remove any dirt or pesticides.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.