Growing up, my sister, Judy, and I coveted one simple dish above all others for breakfast: hot biscuits topped with lightly mashed strawberries and lots of sweet butter. I use a dead-simple recipe for cream biscuits adapted here from the Times-Picayune of New Orleans.
Recipe information
Yield
makes about 1 dozen 2 to 2 1/2 inch biscuits
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Lightly grease a baking sheet.
Step 2
Place the flour and salt in a large bowl and stir to mix. Add the cream and stir to mix just until the flour is moist.
Step 3
Turn the dough onto a lightly floured surface and knead three or four times, just until it comes together, and form into a flat disk. Using a lightly floured rolling pin or your hands, roll or pat the dough about 1/2 inch thick. Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the biscuits, leaving as little space between each cut as possible and pressing down just once for each biscuit; do not twist the cutter. If the dough begins to stick to the cutter, dip the cutter in a little flour. Gather the excess biscuit dough, reroll once, and cut as many biscuits from it as possible.
Step 4
Arrange the biscuits on the prepared baking sheet. Brush the tops with cream, sprinkle with sugar, and bake until golden brown, 10 to 12 minutes.
Step 5
While the biscuits are baking, combine the strawberries and remaining 1/4 cup of the sugar in a bowl and mash lightly with a fork or your hand to release some of the juices.
Step 6
Remove the biscuits from the oven, split in half, and place a pat of butter in the middle, allowing the butter to melt. Spoon the strawberries over and serve warm.
Know-how: Making Self-Rising Flour
Step 7
If you don’t have self-rising flour in your pantry, you can still avoid a trip to the store by making your own. Add 2 teaspoons baking powder or 1 1/2 teaspoons baking powder plus 1/2 teaspoon baking soda to every 3 cups of all-purpose flour. If the recipe does not call for salt, add 1/2 teaspoon to the mix as well.
