June 20, 2017
Desserts, Fancy/Entertaining, Dairy,
Fruit, Strawberry, Entertaining, July 4th, Summer, Oven Bake, Refrigerator, Vegetarian, Heavy Cream, Kosher Dairy more
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"Recipe source: Bon Appetit (June 2007)"
Preheat oven to 400 degrees F. Line baking sheet with parchment. Whisk first 5 ingredients (flour - salt) in a large bowl. Using an electric mixer beat team and vanilla in a medium bowl until stiff peaks form. Sri cream into the flour mixture until moist clumps form. Transfer mixture to a floured surface and knead gently until dough forms a ball (10 turns). Pat dough out to 3/4 inch thickness and using a 3-inch cutter, cut out biscuits. Gather dough, pat out again, and cut out a total of 6 biscuits. Place biscuits on prepared baking sheet.
Bake biscuits for 15 minutes or until toothpick inserted into center comes out clean. Transfer to rack and let cool. ****biscuits can be made 6 hours ahead, let stand at room temperature.
In a bowl combine strawberries, 6 tablespoons powdered sugar and next 4 ingredients (juice - salt). Cover and chill at least 1 hour or up to 2 hours.
Using an electric mixer beat chilled whipping cream, sour cream and remaining 2 tablespoons powdered sugar until soft peaks form.
Place 1 biscuit on each of 6 plates. Place large spoonful of berries with juices atop biscuits. Top with whipped cream. Pass remaining berries.
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