There is really nothing better than a flaky and tender biscuit topped with velvety whipped cream and perfectly ripe strawberries to make the most decadent summertime dessert.
Cook Time
25 minutes
Total Time
1 hr
Yield
6 servings
Ingredients
Chantilly Cream
1 ½ cups heavy cream (360 g)
2 tablespoons loose-leaf Rooibos tea
3 tablespoons powdered sugar
Strawberries
1 lb strawberry (425 g)
¼ cup granulated sugar (50 g)
½ teaspoon ground sumac
⅛ teaspoon kosher salt
Biscuits
3 cups all purpose flour (386 g)
1 tablespoon baking powder
1 tablespoon granulated sugar
1 ½ teaspoons kosher salt
1 teaspoon baking soda
1 ½ sticks unsalted european-style butter, frozen
1 ¼ cups buttermilk (300 g)
¼ cup heavy cream (60 mL)
¼ cup turbinado sugar (50 g)
¼ cup honey (85 g)
Nutrition Info
Calories 605
Fat 23g
Carbs 97g
Fiber 20g
Sugar 40g
Protein 10g
How to Make It
1. Step
Steep the cream for the chantilly: In a medium bowl or liquid measuring cup, stir together the heavy cream and Rooibos tea. Transfer to the refrigerator to steep for at least 2 hours, up to overnight
2. Step
While the cream steeps, macerate the strawberries: Use a small paring knife to stem and hull the strawberries, then halve or quarter lengthwise. Transfer to a large glass bowl and add the sugar, sumac, and salt. Stir with a wooden spoon to coat the berries. Let sit at room temperature for 30 minutes, until the berries soften and release their juices, then refrigerate until ready to use, up to overnight
3. Step
Make the biscuits: Line a 9 x 13-inch baking sheet (quarter sheet pan) with parchment paper.
4. Step
In a large glass bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
5. Step
Using the large holes on a box grater, grate the frozen butter directly into the flour mixture. Use your fingertips to gently toss the butter into the flour until coated. Slowly pour the buttermilk into the flour mixture and use a bowl scraper to gently mix until a shaggy mass forms. The dough will still look a little dry.
6. Step
Turn the dough out onto a clean surface and use a bench scraper to help press into a rough rectangle. Use a rolling pin to gently roll the dough into a roughly 8 x 10-inch rectangle. Fold the dough crosswise in thirds, like a letter, then turn the dough 90° and roll out again to a rectangle. Repeat folding and rolling for a total of 4 or 5 folds.
7. Step
Carefully transfer the dough onto the prepared baking sheet and freeze for 30 minutes (this will help the dough hydrate and bake evenly).
8. Step
Preheat the oven to 375°F (190°C).
9. Step
Transfer the dough rectangle to a cutting board. Use a large chef’s knife to trim the edges to make clean sides, reserving the scraps for another use. Cut the rectangle in half lengthwise and in thirds crosswise for 6 square biscuits. Place the biscuits back on the baking sheet, spacing 2 inches apart. Brush the top of each biscuit with the heavy cream and sprinkle with the turbinado sugar.
10. Step
Bake the biscuits until risen and golden brown around the edges, about 20 minutes. Remove the biscuits from the oven and immediately brush the top of each biscuit with the honey. (Microwave the honey for 10 seconds for easier brushing, if needed).
11. Step
Make the chantilly cream: Place a fine-mesh strainer over a tall, narrow container. Pour the steeped cream through the strainer into the container and discard the tea leaves.
12. Step
Add the powdered sugar to the strained cream. Blend with a stick blender until stiff peaks form, about 30 seconds.
13. Step
When ready to assemble, split the biscuits in half. Place a bottom half on a plate and spoon the chantilly cream over top. Spoon a generous amount of strawberries and syrup over the cream and finish with the top of the biscuit.
14. Step
Enjoy!
15. Step
RECIPE BY: Codii Lopez
16. Step
Chef’s Note: The biscuits are best eaten the same day they are baked. If you don’t think you will consume them all in one day, you can cut the dough and bake as many as you’d like, then wrap the remaining unbaked biscuits tightly in plastic wrap and freeze for up to 1 month. Unbaked biscuit dough should be stored in the freezer; storing in the refrigerator may cause the dough to oxidize and discolor.
