Ingredients
2 cups Flour
4 tsp Baking Powder
½ tsp. Salt
2 Tbsp. Cold Butter + 1 Tbsp. Melted
2 Tbsp. Cold Shortening
1 cup Buttermilk
1 Tbsp. Sugar
¼ tsp. Cinnamon
Strawberries:
3 cups Chopped Strawberries
¼ cup Sugar
1 tsp. Orange Zest
Whipped Cream:
1 cup Heavy Cream
2 Tbsp. Powdered Sugar
1 tsp. Vanilla Bean Paste
❃❃Serves 12 – 16❃❃
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
Wash and dry strawberries. Remove stems and chop both ways with an egg or mushroom slicer into small pieces. Add ¼ cup sugar and orange zest and set aside in refrigerator to macerate.
Mix 1 Tbsp. sugar and 1/4 tsp. cinnamon in a small bowl and set aside. Melt 1 Tbsp. butter.
Put a bowl in the freezer.
Make Biscuits
Combine flour, baking powder and salt into a bowl. Whisk together to combine dry ingredients. Add very cold butter and shortening and cut in with two knives or a pastry cutter. When the butter is mixed and looks like small peas, add buttermilk until the dough just comes into a ball shape.
Pour dough out onto lightly floured surface. Press lightly into a disk shape and either roll to ½ inch thick with rolling pin or press the dough out to ½ inch disk. Using 2” cutter cut 48 biscuits out and place on cookie sheet lined with parchment. Getting 48 biscuits will require you to do initial cut and gather remaining dough together lightly 2 – 3 times.
Brush melted butter over top of biscuits. Top biscuits with pinch of the sugar and cinnamon mixture and put into oven to cook for 10 minutes.
Whip Cream
Remove chilled bowl from freezer and add cream, powdered sugar and vanilla paste. Beat with a hand mixer until stiff peaks form. Set aside in refrigerator until assembly.
Assembly
Let biscuits cool. Cut in half with a serrated knife. Place one large spoonful of whip cream on biscuit. Place one large spoon full of strawberry mixture on whip cream. Top with the biscuit top and then top the biscuit top with another spoonful of whip cream and strawberry mixture.