| Prep Time | 1 hour |
| Servings |
15 shot glass
|
Ingredients
The Strawberries
- 2 cups strawberries, cut into small pieces
- 2 tbsp sugar
The Biscuit
- 2 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1/2 cup butter, melted
- 1 egg
The Whipped Cream
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla
Ingredients
The Strawberries
The Biscuit
The Whipped Cream
|
|
Instructions
The Strawberries
- In a bowl, mix together the strawberries and sugar. Put in the refrigerator for about 30 minutes.
The Biscuit
- Preheat oven to 425 degrees Fahrenheit. Line baking sheets with parchment paper.
- Place the buttermilk in a large measuring cup into a freezer for 10 minutes. After the buttermilk is cold, add butter into the cup and stir.
- In a large bowl, mix together the flour, sugar, baking powder and salt.
- Add the buttermilk mixture into the bowl and stir together gently with your hand. Do not overmix.
- Sprinkle flour onto a clean surface. Place the dough on it and pat to a 1 inch thick rectangle.
- Fold the dough like a letter (into thirds) and pat to a 1 inch thick rectangle. Cut into small squares and place on baking sheet.
- Bake for 13-17 minutes until the top is golden brown. If you are making the shot glass, you will have extra biscuits.
The Whipped Cream
- Put sugar in a food processor or a chopper until in becomes fine, not powdered, in texture. About 1-2 minutes.
- In a bowl of a stand mixer, combine heavy cream, fine sugar and vanilla on a low speed for about 1 minute. Then increase the speed to medium and whip until soft peak.
Recipe Notes
Adapted from : Lovely Little Kitchen
Share this Recipe
No Comments