From the demo: The Strawberry Bandits
Recipe Courtesy of On The Lamb
5 large strawberries- slightly dehydrated, hulled & cut into half inch pieces (about a half cup)
2 cups all purpose flour
1 Tbsp baking powder
¼ tsp salt
1 tsp coarse cracked pepper
6 Tbsp cold unsalted butter, cut into small cubes, about a half inch
1 cup of half & half or heavy cream
The day before
-Leave your strawberries in the oven with a pilot over 24 hours to extract some liquid, alternately you can leave then in a sunny spot in the window or in a 200° oven for a few hours just to dry slightly
How to make
-Whisk together flour, baking powder, salt & black pepper in a medium bowl & set in fridge to chill
- Preheat oven to 400°
- Put the cubes of into the bowl of dry ingredients, using a pastry knife or working quickly with your hands, break up the butter into the flour. Try not to warm the butter too much. Once the butter is in pea or lentil size bits, fold in the strawberries
- Pour about ¾ cup of cream into the bowl & incorporate, add more as needed to pull all the ingredients together
- Once everything is just combined, turn the dough onto a floured surface and either roll or pat the dough into a rectangle that is about ¾ inch thick
- Cut into a dozen rounds or cut into squares, can render up to 16 square biscuits
- Brush the tops with milk or cream and place on an ungreased baking sheet, bake in the middle rack for about 10-12 minutes, rotate the pan once during baking to ensure even coloration
- When biscuits are lightly brown along the edges and/or the bottoms are a rich even brown, they are done
Serving suggestions
These biscuits are wonderful on their own, but if you’d like to dress them up, they’ll happily oblige. I like them with a little nutella. Or for a savory spin, some tangy or honey mustard and thinly sliced ham.
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