It isn't quite strawberry season in Central Ohio, but I decided to try out this recipe so that I could be prepared for when it does arrive (about a week or two, if we get some sun!) Well, I think we have a winner. I balked a little while I was making it, because the recipe calls for 2 tbsp of baking powder, and that really seemed like a lot. But I followed directions, and the biscuit was good; nice and firm, if a bit crumbly, it was very resistant to becoming soggy. The recipe for the biscuits came from Patrick O'Connell's Refined American Cuisine
I modified O'Connell's recipe by brushing the tops with cream and then sprinkling them with turbinado sugar. Instead of using his filling, I made my own with fresh strawberries, balsamic vinegar, sugar, and cracked black pepper. It might sound strange to some but it's a great combination, and also superb on good vanilla ice cream.
The recipes follow in the extended post . . .
Balsamic-Macerated Strawberry Shortcake on Sweet Cream Biscuits
Sweet Cream Biscuits - adapted from Patrick O'Connell's Refined American Cuisine
3/4 cup slivered almonds
3 cups cake flour
1/2 cup confectioner's sugar
2 tbsp baking powder
1/2 cup cold butter, cut into small pieces
1 cup plus 2 tbsp heavy cream
2 tbsp turbinado sugar
Preheat your oven to 350, and line a cookie sheet with parchment. Toast the almonds by placing them in a single layer in a saute pan, over medium heat. Shake gently until they are fragrant and just beginning to turn golden. Allow to cool, and then blitz to fine crumbs in a food processor. In a stand mixer with the paddle attachment, combine the almonds, flour, sugar, baking powder and butter and mix on low speed until just combined. Add one cup of the cream in a slow stream until the dough comes together and forms a ball; you may need to add more if the mixture is too firm. Do not overmix.
Roll dough to 1/2 inch thickness and the cut into 2 inch squares. I stacked 2 squares on top of one another and pressed them together before baking - this facilitated cutting them after baking without crumbling. Brush tops with additional cream and sprinkle with turbinado sugar. Bake for 10-18 minutes, or until the edges are just being to brown, rotating the rack halfway through. (makes about 24 biscuits)
Cool on a wire rack and then split, filling with fruit and cream.
Balsamic-Macerated Strawberries
1 pound fresh strawberries, cut in half and then sliced
3 tbsp good, but not over-the-top good, balsamic vinegar
1/2 - 3/4 cup sugar, depending on the sweetness of your strawberries or your desired level of sweetness. I recommend using less sugar, and then tasting them with a piece of biscuit and then adjusting the sugar level accordingly.
3-4 grinds pepper (about 1/8 tsp, a pinch)
Combine ingredients and allow to stand for at least 15 minutes before serving.
Vanilla Whipped Cream
1 cup heavy cream
1-2 tsp confectioner's sugar - optional, depending on desired sweet level
1 tsp vanilla extract
Whip until medium peaks form, by hand or with stand mixer fitted with whisk attachment. Serve with biscuits and strawberries.
