Strawberry Biscuit Time

I feel like I just hit the jackpot!  I walk into my local grocery store... I select my lucky blue cart... I stride on over to the produce... and I see it!  Strawberries 4/1.00. Yep.. you read that right! Four amazingly plum, gorgeously red, 1 LB packages of strawberries four for a flipping dollar.  I look behind me.. I look to the side of me... as many more patrons are doing the same thing.. staring in aw of this beautiful sign.. and then I attack the display!  I bought 12 containers of strawberries that day... only 10 lucky containers made it home (they were soooo gooood!)  My first thought is to freeze them.. then I remember that freezing them actually breaks down strawberries just a bit, and when thawed, they are usually pretty mushy.  So fine then... I will have to do the horrible task of baking ;)

This is my first recipe I will be putting those scrumptious red beauties in:

Ingredients

• 1 cup Flour, Plus 1 Tablespoon For The Strawberries
• 2 Tablespoons Sugar
• 1-½ teaspoon Baking Powder
• ⅛ teaspoons Baking Soda
• ¼ teaspoons Salt
• 3 Tablespoons Cold Unsalted Butter
• ¾ cups Diced Strawberries
• ¼ cups Plain Fat Free Yogurt
• 2 Tablespoons Milk, Plus 1 Tablespoon For Brushing On Biscuits
• ⅛ teaspoons Almond Extract
• ¼ teaspoons Vanilla Extract
• 1 Tablespoon Sugar

 

Preheat oven to 400°F and line a baking sheet with parchment paper.
Whisk together 1 cup flour, sugar, baking powder, baking soda, and salt in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Chill in the refrigerator for 10 minutes.

Place strawberries between layers of paper towels and press gently to remove moisture. Combine with remaining 1 tablespoon flour in a small bowl; toss with a fork to coat. Add strawberry mixture to flour mixture, folding in gently.

Combine yogurt, 2 tablespoons almond milk, and extracts in a small bowl; add to flour mixture and stir just until moist.

Turn dough out onto a lightly floured board; lightly flour hands and knead 3 or 4 times, just until dough comes together. Gently roll or pat dough to a 1-inch thickness. Cut dough with a 1 1/2-inch biscuit cutter to form 12 rounds. Gently gather scraps and re-roll as needed.

Place dough rounds 1 inch apart on prepared baking sheet; brush with remaining 1 tablespoon almond milk and sprinkle evenly with turbinado sugar. Bake for 12 minutes or until puffed and golden. Cool 2 minutes on wire rack.

Serve warm. Store leftovers in an airtight container up to 1 day and warm before serving.


Don't worry... you won't have any left over to store!