These open face strawberry shortcakes are made from buttermilk biscuits, fresh fruit, and yes, some whipped cream. Still breakfast in my book.
Note: I did sweeten up the biscuit because as breakfast, I like my pastry to be sweet. If you'd like, decrease the sugar to 1 teaspoon.
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- Yield:makes 12 open face shortcakes
- Active time: 30 minutes
- Total time:40 minutes
- To make biscuits
- 2 1/4 cups (12 1/2 ounces) all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 3/4 cup plus 1 tablespoon (6 1/2 ounces) buttermilk
- To make whipped cream
- 2 cups (16 ounces) heavy cream
- 4 tablespoons confectioners sugar
- For serving
- 3 cups sliced strawberries (about 1/4 cup per shortcake)
To make biscuits: Preheat oven to 400°F and line a baking sheet with parchment paper. In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, sugar, and salt. Pulse five times to combine. Add cold butter and pulse until it is the size of peas, about another five pulses. Add buttermilk and pulse until dough just pulls together into a ball.
On a lightly floured surface, roll out dough to 1/2-inch thickness. Use a 2-inch biscuit cutter to cut out biscuits, then transfer to prepared baking sheet. Bake until puffed up and golden, about 12 minutes. Transfer to a wire rack and cool.
To make whipped cream: In a large bowl, beat together cream and confectioners sugar until soft peaks form.
To assemble: Slice each biscuit in half and top with sliced strawberries. Finish with a big glob of whipped cream. Serve immediately.