STRAWBERRY SHORTCAKE

Hmmm,  Nothing is as heavenly as strawberry shortcake!  Agreed?

Short Cake Biscuits

3 cups all-purpose flour

1/4 cup sugar

2 Tablespoons baking powder

1 teaspoon salt

3/4 cup unsalted butter, cold and cubed

1 cup cold buttermilk

2 Tablespoons heavy cream (buttermilk works if you do not have heavy cream)

Preheat oven to 425°F 

Combine the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour out the mixture into a large bowl.

Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits. 

Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. 

Brush the tops with 2 Tablespoons heavy cream. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let cool 10 minutes before using.