Remember a long time ago and a land far away when I asked for biscuit recipes?
And you held my hand and gently led me down the carbohydrate path.
You told me about White Lily Flour.
And explained that biscuits could be so much more than flour and water and butter.
There were also spices and honey and fruits and toppings.
And I started counting my biscuit recipes….
….and my blessings.
Today I am so lucky to get to share one of my biscuit recipe stash.
It’s from my friend Angela over at Spinach Tiger.
I’ve been following her blog for years. I think I first clicked over because of the name and then I stayed for the photographs.
And the recipes.
It’s like Top Chef mixed with Food Network mixed with easy-to-understand.
Her recipes will inspire you and make you smile and start dolphin clapping and make your taste buds sing.
And today my wonderful, incredible, amazing friend Angela has created a biscuit recipe just for us.
Strawberry Basil Biscuits.
Strawberry Basil Biscuits
- 2 cups White Lily All Purpose Flour (or regular all purpose flour), plus more for dusting
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 2 tablespoons fresh basil, chopped (6-8 leaves)
- 6 tablespoons very cold butter, cut into cubes
- 1 cup diced strawberries
- 1 cup heavy cream
- Cut butter into small pieces. Freeze for 15 minutes. If frozen longer, leave out for a few minutes to warm up. You want the butter hard and cold, but not so hard you can’t mix it.
- Cut basil into very small pieces.
- Prepare strawberries. Trim stems off, cut into quarters, depending on how large strawberries are. You want them the size of small raspberries. Flour them. Set aside.
- Whisk together flour, salt and sugar, baking powder, basil.
- Add butter and with your hands or pastry cutter, cut the butter into the dry mixture, allowing it to remain in large enough chunks to melt in oven.
- Add strawberries, making sure they are covered with flour and be very gentle. The flour will help prevent the strawberries from turning the dough pink.
- Add in cream mixture and stir with wooden spoon, or by hand.
- Dough will be very sticky. Flour your hands and bring together into a disc about 8 inches wide.
- Cut biscuits with sharp biscuit cutter. A 2 inch cutter will make about 20 biscuits, but you can make larger biscuits if you decide.
- Place one inch apart on baking sheet or baking stone.
- Bake at 450 degrees F for 15 minutes or until golden brown.
Notes: You can adjust the amount of basil according to your taste and how strong the basil smells.
You want it to be more of a hint of flavor than overpowering.
Thank you so much for sharing your biscuit genius, Angela.
PS And can I be sappy for just a moment? Only a second, I promise.
I just wanted to say thank you.
For reading and supporting and cheering and encouraging and making me sigh and making me laugh and making me celebrate every second and every minute of this wonderful thing that we call life.
In my book you always have been and always will be….
….a rock star. 🙂