Buttermilk strawberry shortcake biscuits are slightly sweet and slightly savory, with fresh strawberries baked right into the biscuit. Topped with freshly made whip cream.
Well, I successfully survived the scariest, most dangerous thing you have to do in the kitchen.
I reached my hand in the garbage disposal…and…I didn’t lose any fingers!
I was cutting up the strawberries for these buttermilk strawberry shortcake biscuits, and my pairing knife slipped down the dreaded garbage disposal drain. Is there anything more nerve racking than having to put your hand down the garbage disposal? Before I do it, I triple check that the switch is off. Then, I quadruple check that no one is coming in the room who will accidentally turn on the switch. As I reach in, I’m picturing some sort of horrible Final Destination scene where the switch turns on, and my whole hand gets chopped up. Eek!
But I retrieved my knife, and now I know what it feels like to be a daredevil.
My brush with death (think I’m dramatic much?) was well worth it, because it meant I got to use some of the most beautiful strawberries I’ve seen all year to make these buttermilk biscuits. Before fall starts, I’m going to savor these last few summer days. And what screams late summer more than these buttermilk strawberry shortcake biscuits?
These strawberry shortcake biscuits are the perfect dessert for “non dessert” people because they aren’t too sweet, and have a touch of savory tang in them thanks to the buttermilk and cream cheese I add to the biscuit dough. I like to add in some strawberries to the dough to bake in the oven to get the strawberries soft and caramelized. Topped with freshly made whip cream, it is the perfect dessert to enjoy outside under the full moon as I wave the end of summer goodbye.
- 1-1/2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1-1/2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 stick salted butter, very cold, cut into small pieces
- 2 ounces cream cheese, very cold
- ¾ cup well shaken buttermilk
- 3 ounces (about ¾ cup) strawberries hulled and diced, plus more strawberries for serving
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
- In a food processor, pulse together the flour, sugar, baking powder and baking soda until well combined. Add in the cold butter pieces and cream cheese. Pulse about 20 times until the flour mixture is still dry, but has very small pea size butter and cream cheese pieces mixed in (refer to video for how it will look). Pour the flour mixture into a large mixing bowl. Stir in the buttermilk until almost combined, add in the diced strawberries, and stir to combine fully.
- Divide the strawberry biscuit dough into 8 equal sizes. Form in your hand to make a rustic, round biscuit shape, and add to the parchment lined baking sheet.
- Bake the biscuits about 20 minutes, until they are golden brown, rotating the trays half way thru. Allow to cool completely before serving.
- In a stand mixer, or large bowl with a hand mixer, add the whipping cream, sugar and vanilla. Beat over medium high until stiff peaks form, about 3-5 minutes.
- Serve the strawberry biscuits at room temperature with whip cream and additional strawberries. Biscuits will keep for 3 days.