4 c. self-rising flour, plus more for work surface
2 T. baking powder
1 t. baking soda
3 sticks unsalted butter, cold cut into ½ inch pieces
2 large eggs, beaten + 1 egg for brushing
1½ c. buttermilk + 1 T. brushing
For the Strawberry:
2 lbs. strawberries hulled and quartered
½ c. sugar
For the Whipped Cream:
1 pint heavy cream
¼ c. sugar
1-2 t. pure vanilla extract
pinch of sea salt
Instructions
For the Biscuits:
In a large bowl, whisk together the flour, baking powder, and soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ c. buttermilk until the dough comes together into a stick mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Scrape the dough onto a flour work surface. Use floured hands to press into a round disc about ½ inch thick.
Use a floured 2¾inch round cutter to cut out about 20 biscuits.
Transfer to baking sheet, arranging so they are touching.
Prepare egg wash by beating togethering remaining egg and 1 tablespoon of buttermilk. Brush on top of biscuits
Bake for 15 to 20 minutes until golden brown.
Let cool. Use 6 for strawberry shortcake recipe below.
For the Whipped Cream:
In a large bowl, combine the cream, sugar, vanilla, and salt. Beat with an electric mixer on high speed until light and fluffy and the cream holds a soft peak.
Use right away or store in a covered container in refrigerator for 1 day.
For the Strawberry:
In a medium bowl, toss the strawberries with the sugar. Set aside at room temperature for up to 1 hour.
Use 6 biscuits and split in half. Place the bottoms on a plate. Then layer with whipped cream and strawberries as desired. Serve.
Recipe by The Gingham Apron at https://www.theginghamapron.com/strawberry-shortcakes/