Fairly simple recipe this time around, I made biscuits with strawberries and cream. The recipe for this is from BraveTart by Stella Parks. I used the recipe from her book but it looks like you can find it online here.

It’s strawberry season. This past week, I visited a farmer’s market and came across a stand selling strawberries. Because it was near closing time, the vendor offered me a deal of 6 lbs for $16 to take it off his hands. Which is pretty dang cheap. These strawberries were also quite sweet. Though I had no clue what to do with such an obscene amount of strawberries, I bought it.

Thus began the strawberry craze.

My church had a casual potluck this past Monday so I wanted to make something with strawberries. My first choice was a strawberry cheesecake but found that it would take too long. My backup choice was buttermilk biscuits with strawberries and cream.

It also gave me an excuse to use the cast iron for the first time. Prior to this, I’ve never cooked in a cast iron before so I was excited.

Sliced Summer Strawberries

Preparing these strawberries were relatively straightforward. I mixed 2 lbs of strawberries with 3 ounces of sugar and a pinch of salt and let it sit for an hour. Naturally, the juices of strawberries seeped out and the strawberries became soft and liquidy.

“Buttermilk” Biscuits

The dough came together like a pie crust dough where I ended up having to crush/flatten pieces of butter into the dough.

Since I didn’t have buttermilk, I made my own by mixing 1 cup of milk with 1 tbsp of white vinegar and letting it sit and curdle for 10 minutes. I then mixed it in with the flour-butter mixture until the dough came together like a sticky ball. I then folded the the mixture 3 times to create layers.

Since I didn’t have a 2 1/2″ cookie cutter, I used a small mason jar to cut out the biscuits, making around ten biscuits. I placed the biscuits close to each other in the cast iron, then baked it for around 25-27 minutes.

When they came out of the oven, the tops were slightly browned but the bottoms were crisp and thoroughly browned. I separated the biscuits with a spatula and placed them on a plate to cool before cutting into them.

After they cooled, I cut them in half and slathered on some whipped cream and the sliced strawberries from earlier on the bottom half before putting the upper half back on, like a sandwich.

Overall the taste was pretty good, a very simple and straightforward dessert to make. The biscuit was buttery/rich, had layers and a crispy bottom. The strawberries didn’t taste overly sweet and was balanced with the whipped cream. It was like eating a sweet mini-slider. I could imagine making this as a quick dessert option.