3 cups | all-purpose flour |
½ cup | granulated sugar |
2 tbsp | baking powder |
1 tsp | baking soda |
¼ tsp | salt |
10 tbsp | unsalted Plugrà butter, cut into small cubes |
1 cup plus 1 tbsp | buttermilk |
2 tsp | vanilla extract |
turbinado sugar, for sprinkling |
1 dry pint | strawberries, rinsed and sliced |
1 dry pint | blueberries, rinsed |
½ cup | granulated sugar |
2 cups | heavy cream |
¼ cup | powdered sugar |
2 tsp | vanilla extract |
1 |
For the Buttery Biscuits:
Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
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2 |
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add cubed butter and toss to coat.
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3 |
Using your fingers, press butter into the dry mixture until pieces are the size of small peas.
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4 |
Add buttermilk and vanilla, mixing just until a dough forms.
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5 |
Turn dough onto a floured surface and roll into a 1½-inch thick rectangle.
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6 |
Fold dough north to south and roll again. Repeat folds east to west, south to north, and west to east, rolling between each fold.
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7 |
Using a 3-inch floured cutter, cut into 6 biscuits, rerolling scraps if needed.
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8 |
Place biscuits on baking tray, brush tops with reserved buttermilk, and sprinkle with turbinado sugar.
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9 |
Bake 20–25 minutes or until golden brown. Cool on a wire rack.
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10 |
For the Macerated Berries:
Combine strawberries, blueberries, and sugar in a bowl. Stir and let sit at least 20 minutes before serving.
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11 |
For the Fresh Whipped Cream:
Whip cream, powdered sugar, and vanilla until soft peaks form using a mixer.
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12 |
Finish by hand with a whisk to reach medium peaks. Refrigerate until ready to use.
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13 |
To Assemble:
Slice a biscuit in half. Add berries and whipped cream to the bottom half, top with the second biscuit, and repeat with another layer of cream and berries. Serve immediately.
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