This is another recipe that comes from that new Roasting magazine I picked up, and with a couple of slight modifications, it’s incredibly delicious. This is best served at a dinner party where everyone is sitting, as there is some assembly required, and the biscuits taste best fresh out of the oven, with warm strawberries and fresh homemade whipping cream. Enjoy!
Roasted Strawberries with Vanilla Biscuits
Prep time 10-15 minutes
Cook time 30 minutes
1 3/4 cups unbleached flour
1 cup white sugar, plus more for sprinkling
1 tbsp baking powder
1/4 tsp salt
1 1/2 cups whipping cream
2 tsp vanilla extract, plus more for whipped cream
2-4 tbsp icing sugar
1 pint (1 lb) strawberries, hulled
Preheat oven to 325F. Grease a large round cake pan; you’ll need something with sides so that you can butt the biscuits dough up against the edges to stay upright during baking.
Sift flour, 1/2 cup sugar, baking powder and salt together in a large bowl. In a stand mixer, pour in 1 cup cream and 2 tsp vanilla, and beat until soft peaks start to form (not quite fully whipped). Make a “well” in the flour mixture, pour in the cream, and mix together with a fork until batter just starts to hold together.
Turn out dough onto a lightly floured surface and knead light about 6 times. Pat into 1/2″ thickness, and cut into 3″ rounds using a cookie cutter, glass, whatever you have lying around. Reshape dough to keep cutting rounds until all the dough is used up.
Place biscuits in baking pan, touching edges and each other. Trying to pick a pan that will fit all the rounds snugly – I baked mine on a cookie sheet and some tipped over while rising and came out crooked.
Bake at 325 for approx. 15 minutes until bottom is golden and top is just beginning to brown. Remove from oven, transfer to cooling rack, and turn oven to 450F.
Meanwhile, prep strawberries (remove tops, hull); toss with 1/2 cup sugar, and transfer to baking dish (cookie sheet, large cake pan) – you want the strawberries to lay flat and not overlap if possible.
Roast strawberries for 15 minutes, stirring every 5 minutes to ensure nothing burns. Remove from oven, and transfer to a bowl to cool slightly.
Meanwhile pour remaining 1/2 cup cream into stand mixer, and mix on medium-high speed until stiff peaks start to form and it looks like whipped cream. Add icing sugar by the tbsp and vanilla by the tsp until you like the taste. (I used approx. 3 tsp vanilla and 2-3 tbsp icing sugar in mine.)
To serve: cut biscuits in half horizontally with a fork (I don’t know why this works better but it does!) – lay bottom half of biscuit on a plate. Top with warm roasted strawberries, a dollop of whipped cream, place the other biscuit half on top, and drizzle some of the strawberry sauce over everything. Serve immediately.
This recipe is originally from The Best Of Fine Cooking – Roasting, page 102.