You know it’s spring when strawberry shortcake starts to make an appearance in our kitchen! At our last cooking class, the theme was a Springtime luncheon/shower menu. I wanted to share a dessert that celebrated spring and Sweet Butter Biscuits with Berries and Cream was a perfect fit.
If you are familiar with English scones, this biscuit is very similar to what our Brittish friends refer to as scones.
The biscuits are made, patted into a circle and then cut into wedges. They take just a couple of minutes to mix up and then just 15 minutes to bake. Who doesn’t get excited about a delicious homemade dessert that takes less than 30 minutes start to table??
You know how much I love biscuits…I have about 100 recipes (not really 100, but it seems like it) I’ve posted for biscuits. Cracker Barrel Copycat Biscuits, Skillet Biscuits baked in a cast iron pan, Ruth’s Mile High Biscuits , Sour Cream Biscuits, World’s Best Buttermilk Biscuits, and Cream Biscuits to name a few!
I’ve taken my buttermilk biscuit recipe and changed out the shortening for butter, added sugar and cake flour to make the yummiest dessert biscuit. The result is the lightest, sweetest biscuit that’s perfect for topping with cream and berries.
Butter Biscuits with Berries and Cream is a dessert fit for a queen on Mother’s Day! You can bake it early in the day, whip the cream and cut up the berries so everything is ready to serve after dinner.
Yes. That dinner you’re making for Mum!
Berries and Cream Topped Butter Biscuits
- 2 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup sugar
- 5 tablespoons butter soft cut into pieces about 1 tablespoon each
- ¾ to 1 cup buttermilk shaken
- Additional flour for rolling out
- Additional sugar for sprinkling on top
- Fresh raspberries or other berries tossed with a little sugar if using strawberries
- Fresh whipped cream and sugar I like heavy cream
Preheat oven to 425 degrees
Place all dry ingredients into a bowl or the bowl of a food processor.
Place the butter into the bowl in pieces. Cut the butter into the flour mixture.
Add ¾ cup buttermilk all at once. If using a food processor, pulse just until mixture comes together into a ball. If mixing in bowl by hand, fold together until flour disappears.
If the mixture is too dry, add a little buttermilk until mixture comes together and forms a ball.
Take the mixture and place on a floured surface, such as a cutting board or a pastry mat. Pat into about a 6-8 inch round, about 1inch thick. Transfer the dough to a parchment lined pan.
Use a large knife and cut the dough in half and then quarter. Cut each quarter into two piece. You should have 8 slices when you are finished.
Gently separate the pieces a bit.
Sprinkle generously with sugar.
Place the pan on the middle rack of the oven and bake for about 15 minutes or until golden.
Serve each slice with berries tossed in sugar, and plenty of sweetened whipped cream.
To make whipped cream: Place cold heavy cream in a deep bowl. Beat with electric mixer until mixture thickens. Add about 2-3 tablespoons powdered sugar per cup of cream.
-You may add a teaspoon of almond flavoring to the dough of the biscuits or the fresh cream. -When whipping the cream, add about ¼ cup of powdered sugar.