I received a case of Driscoll’s organic strawberries as a gift and right away I referred to their website to look for some recipe ideas. The photo representing this recipe on their website alone peaked my interest, so I had to try it…
I didn’t do anything different other than follow the step-by-step instructions. The only thing I didn’t have on hand was the sanding sugar, so I ended up using the same baking sugar. The biscuits turned out great! I love how the excess sugar melted underneath each biscuit. Not to mention, how delicious and impressive looking it was.
- 2 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Tsp. salt
- 1/2 Cup (1 stick) unsalted butter, at room temperature
- 2/3 Cup sugar
- 1 Tsp. vanilla extract
- 1/3 Cup heavy cream
- 1 Cup from 1 package (16 ounces) Driscoll’s Strawberries, diced
- 3 Tablespoons coarse sanding sugar
- 1 large egg
Recipe Preparation:
PREHEAT oven to 375°F.
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LINE two baking sheets with parchment paper.
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WHISK flour, baking powder, and salt in a medium bowl.
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SET ASIDE flour mixture.
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BEAT butter and sugar with an electric mixer on medium-high in a medium bowl until light and fluffy, about 3 minutes.
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REDUCE SPEED of electric mixer to medium.
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ADD egg.
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ADD vanilla extract.
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BEAT butter mixture until ingredients are incorporated.
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BEAT IN heavy cream.
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REDUCE SPEED of electric mixer to low.
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BEAT flour mixture into butter mixture just until combined. Don’t over mix.
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FOLD strawberries into dough.
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PLACE sanding sugar in a small bowl.
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SCOOP OUT a heaping tablespoon of dough.
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ROLL dough into a ball.
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DIP dough ball halfway into sanding sugar.
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PLACE biscuit onto baking sheet with sugared side up.
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REPEAT with remaining dough.
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BAKE biscuits 8 to 9 minutes.
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ROTATE cookie sheets between oven racks.
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CONTINUE BAKING another 8 to 9 minutes or until light golden brown on bottoms.
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COOL biscuits on baking sheets for 2 minutes.
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TRANSFER biscuits to a wire rack.