Publication: I'm Not Martha
Strawberry Shortcake and Biscuits Recipes. | |
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I'M NOT MARTHA - Tuesday, June 19, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
For the last few days after I wrote the strawberry article
all I could think about was strawberry shortcake. Strawberry
Shortcake. STRAWBERRY SHORTCAKE...you see how it began as
a little voice in my head and then grew into an incessant
shout. Saliva filling my mouth...drooling down my chin. I
started it, I know, so I'm here to finish it...maybe put
the finishing touch on your summer meal. And just to let
you know I'm listening...I have a gluten free recipe! And
a new twist recipe for the biscuit. See if you like it.
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
PREPARE THE STRAWBERRIES:
Prepare strawberries an hour or two before serving. Rinse,
hull, and slice 1 quart of fresh strawberries, leaving 8 to
12 whole for garnishing.
Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the
strawberries are to begin with) and mix into the straw-
berries. Set aside at room temperature to macerate (which
means that the sugar will soften the strawberries and help
release their juices).
For a deeper flavor, try brown sugar. It's very intense
and brings out the berry. You can also add a teaspoon of
Framboise liqueur just before you assemble the dessert. A
little extra punch! Or you can flavor the whipped cream
with it. Be creative.
After the strawberries have been sitting for 20 minutes or
so, take a potato masher and mash them a little. Not too
much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a tea-
spoon of sugar.
BISCUITS FROM SCRATCH
3 cups all purpose flour--I use King Arthur Pastry Blend
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large
bowl. Toss with a fork to combine. Cut the butter into the
flour mixture with a pastry cutter or a fork until the
largest pieces of butter are the size of peas. (Or pulse
several times in a food processor.) Combine the cream and
vanilla in a liquid measure. Make a well in the center of
the flour and and pour the cream mixture into the well. Mix
with a fork until the dough is evenly moistened and just
combined; it should look shaggy and still fel a little dry.
Gently knead by hand five or six times to create a loose
ball.
Turn the dough out onto a lightly floured work surface and
pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer
the dough to a baking sheet lined with parchment or silpat,
cover with plastic and chill for 20 minutes in the refrig-
erator. Heat the oven to 425 F. Remove the dough from
refrigerator. Cut the dough into 9 even squares and spread
them about 2 inches apart from each other on the baking
sheet. Bake until the biscuits are medium golden brown, 18
to 20
minutes.
Makes 9 biscuits.
BISQUICK BISCUITS
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
The strawberry shortcake biscuit recipe used to be on the
side of the Bisquick box. For some unfathomable reason, the
company has started to print the recipe on the inside of
the box. Talk about not understanding your customers! If
you can't find the recipe, here it is:
Heat oven to 425 F. Stir baking mix, melted butter, milk,
and 3 Tbsp of sugar in a mixing bowl until soft dough forms.
Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12
minutes or until golden brown.
Makes 6 biscuits.
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GLUTEN-FREE BISCUITS
1-1/2 cups Gluten Free All Purpose Baking Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt
1/4 cup Shortening
1/2 cup Milk
1 large Egg White
Preheat oven to 350. Line baking sheet with parchment paper
or grease lightly.
In food processor, pulse dry ingredients (flour through salt)
with shortening until mixture is consistency of small peas.
Add milk and egg white. Blend until dough forms ball,
scraping down sides with spatula, if necessary. Dough will
be somewhat soft.
Place dough on parchment-lined or greased baking sheet that's
been lightly dusted with rice flour. Gently pat to 3/4-inch
thick circle with hands or spatula. Lightly dust dough with
rice flour. Cut into ten 2-inch circles with floured biscuit
cutter. Shape remaining dough to 3/4-inch thick and cut
again. If dough is sticky, lightly dust with more flour.
Arrange evenly on baking sheet.
Bake 12-15 minutes or until nicely browned. Best when served
warm or gently reheated in microwave oven. Serves 10. (Recipe
from Bob's Red Mill)
CORNMEAL BISCUITS FOR STRAWBERRY SHORTCAKE
6 oz ALL PURPOSE FLOUR (I use King Arthur)
7 oz CAKE FLOUR
5 oz ORGANIC CORNMEAL (I use Anson Mills)
1 teaspoon KOSHER SALT
2 teaspoons BAKING POWDER, sift
2 teaspoons BAKING SODA, sift
2 oz SUGAR
6 oz UNSALTED BUTTER, cubed & chilled
6 oz HEAVY CREAM (not ultra-pasteurized. Stabilizer free.)
6 oz BUTTERMILK
Preheat oven to 375 F.
Put all dry ingredients into a large, shallow bowl. Mix with
fingers to incorporate evenly. Pour all wet ingredients into
one measuring cup.
When butter is chilled, drop cubes into drys and move through
mixture with hands, pressing drys into butter, (being very
careful not to overwork butter and melt it.} When there are
still English pea sized chunks of butter, create "well" in
center.
Pour all wets in and extend your fingers out, widely spaced
like a spider, and very gently incorporate wet into dry. Stop
when mixture has JUST come together!
Lightly dust a table with flour and corn meal and dump dough
out on it. Get hands dry with flour and very gently pat dough
into circle no more than 1 1/2 inches tall. You may use a
rolling pin briefly on the surface, but it is not necessary.
Have a bowl of flour on the side and dunk your biscuit cutter
into it each time before cutting dough. The scraps may be
put together and a few more biscuits can be gotten from this,
but their 'crumb' will be slightly different. Gently place
biscuits on to parchment lined cookie sheet. You may wish to
brush biscuits with cream, buttermilk and sprinkle with raw
sugar, or none of the above. Because my own oven is slow but
hot on the bottom I double pan mine. Half-sheet pans work
best for this.
Bake for at least 15 minutes before opening the oven to check
in on them. Turn the pan around 180° for more even baking.
{Sometimes biscuits that are too tall will fall to one side.}
Biscuits are done when there is a bit of color on the top
and more on the bottom. Or when bottoms are tapped they sound
hollow. When you can smell their wafting perfume they are
ready too...
Biscuits are best eaten straight from the oven with butter
and honey, or soon after with whipped cream and berries!
Delicious. Simple. Summer. Strawberry Shortcake Yum!
Lizzy
Questions...Comments...? email Lizzy
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