Buttermilk Strawberry Shortcake

Buttermilk Strawberry Shortcake

Serves: 6 biscuits

Ingredients

• 1½ cups flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 tablespoons sugar
• lemon zest
• pinch of salt
• ½ cup buttermilk
• 4 oz cold unsalted butter
• coarse sugar

Topping

• 3 cups fresh strawberries, sliced
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• lemon zest
• Whipped Cream

Instructions

1. Preheat oven to 425 degrees F and line a baking pan with parchment paper.
2. Combine flour, baking powder, baking soda, sugar, salt & lemon zest in a small bowl (or food processor).
3. Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs. Stir in buttermilk.
4. Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.
5. Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
6. Serve biscuits with strawberries and whipped cream.

Notes
Note: If you don't have buttermilk, place 1 tablespoon lemon juice in a ½ cup measuring cup. Top to ½ cup with milk. Set aside.

source:http://www.spendwithpennies.com

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