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Maple Strawberry Shortcake Biscuits
If you want the ultimate beginning of summer recipe, these biscuits should be at the top of your list! These biscuits have amazing flaky layers, are crumbly, have the perfect amount of sweetness, and develop a beautiful golden crust in the oven. I use Pure NH maple sugar for the biscuits and maple syrup for the whipped cream that give this recipe a delightful sweet spin:) Try making them at the height of strawberry season for pure perfection!
Ingredients
Maple Biscuits
- 4 cups flour
- 4 tsp baking powder
- 1 ½ tsp salt
- 3 tbsp maple
- 1.5 cups 3 sticks unsalted butter, cubed
- ⅔ cup buttermilk
- 4 tbsp heavy cream
- Maple sugar or Turbinado sugar
Strawberry Jam
- 3 cups fresh strawberries, halved
- 1/2 lemon, juiced
- 1/3 cup maple syrup (or organic cane sugar)
- 2 tbsp pectin
Maple Whipped Cream
- 2 cups heavy cream
- 1/4 cup maple syrup
Instructions
Maple Biscuits
- Preheat oven to 400 degrees.
- Sift the flour, baking powder, salt, and sugar together into a large mixing bowl.
- Cut in butter using a pastry cutter or two forks until mixture resembles coarse meal.
- Add the buttermilk 1 teaspoon at a time, just enough to bring the dough away from the sides of the bowl.
- Gather dough into a ball, and place on floured work surface. Using floured hands, knead slightly form soft dough.
- Cover the dough with plastic wrap and refrigerate for 20-30 minutes.
- Place dough on floured work surface and make 4-5 bookends.
- Roll out flat to a 2-½ inch thickness.
- Cut out dough with a 3” biscuit cutter. (ONLY CUT UP AND DOWN-DO NOT TWIST)
- Place biscuits on a lined baking sheet and brush the tops with the heavy cream and sprinkle the maple sugar or turbinado sugar over the tops.
- Bake for 12-18 minutes until the biscuits are golden brown.
- Cool on a wire rack.
Strawberry Jam
- Combine the strawberries, lemon juice, and sugar in a medium saucepan and place over moderate heat.
- Cook the mixture for 7-10 minutes, until the strawberries have broken down and the mixture becomes syrupy.
- Reduce the heat to a simmer, and add the pectin. Continue to cook for 1-2 minutes, to allow the pectin to dissolve.
- Allow the mixture to cool and serve with the warm biscuits.
Maple Whipped Cream
- Using a cold stainless steel bowl, whisk the cream until soft peaks.
- Add the maple syrup and continue to whisk until the cream is slightly firm.
- Serve with biscuits and strawberry jam.
Nutrition
Calories: 1190kcalCarbohydrates: 107gProtein: 12gFat: 81gSaturated Fat: 50gTrans Fat: 2gCholesterol: 247mgSodium: 948mgPotassium: 422mgFiber: 4gSugar: 30gVitamin A: 2786IUVitamin C: 48mgCalcium: 331mgIron: 5mg