Ingredients
Scale
- Strawberries
- 1 quart strawberries, sliced
- 2 Tablespoons evaporated cane juice, or sugar (Buy cane juice here.)
- splash of vanilla
- pinch of salt
- Honey Sourdough Biscuits
- 2 ½ – 2 ¾ cups unbleached all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 6 Tablespoons butter, softened
- 1 cup sourdough starter
- ¼ cup honey
- ¼ cup buttermilk
- Whipped Cream
- 1 cup heavy cream
- ¼ cup evaporated cane juice, or sugar (Buy cane juice here.)
- dash of vanilla
Instructions
- Strawberries
- Thinly slice the strawberries. (If they’re fully ripened you don’t need to core them.)
- Add the berries, evaporated cane juice, vanilla, and salt to a bowl and carefully stir them.
- Cover and set them aside to macerate while you make the biscuits.
- Honey Sourdough Biscuits
- Whisk the flour, baking powder, baking soda, and salt together in a bowl.
- Cut in the butter with your fingertips until it’s incorporated and crumbly.
- In another bowl, whisk the sourdough starter, honey, and buttermilk together.
- Add the starter mix together into the flour/butter mix and stir it together until it comes together in a dough. Additional flour may be necessary.
- Turn the dough out onto the counter and knead it about 20 times until it all comes together.
- Pat the dough, flattening it until it’s about an inch high.
- Using a 2 ½” round biscuit cutter, cut the dough (without twisting the cutter) and transfer them to a baking sheet being careful not to pinch the sides.
- Set the baking sheet aside and allow them to rise and sour about 2 hours.
- Preheat the oven to 450 degrees.
- Bake the biscuits for 8-9 minutes until fully baked.
- Transfer them to a cooling rack.
- Whipped Cream
- Add the cream, evaporated cane juice, and vanilla to a bowl and whip it with a whisk until it forms stiff peaks.