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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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The key to a tender biscuit is to handle the dough as little as possible. Ingredients:
12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups) |
1/4 cup sugar |
1 teaspoon finely grated lime zest |
2 tablespoons fresh lime juice |
3/4 cup sugar |
2 teaspoons baking powder |
3/4 teaspoons kosher salt |
2 1/4 cups all-purpose flour plus more |
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 pieces |
1 teaspoon finely grated lime zest |
3/4 cup buttermilk |
1 large egg, beaten to blend |
1 tablespoon raw sugar |
vanilla ice cream (for serving) |
Directions:
1. For strawberry jam: Cook strawberries and sugar in a medium saucepan over mediumhigh heat, stirring occasionally, until jamlike in consistency, 12-15 minutes. Remove from heat; stir in lime zest and juice. Pour into a shallow bowl and let cool.
2. For biscuits: Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 1/4 cups flour in a large bowl. Add butter and lime zest and blend with your fingertips until coarse crumbs form. Add buttermilk and, using a fork, mix until just combined. Transfer to a lightly floured surface. Gently knead just until a shaggy, moist dough forms, about 4 times.
3. Roll out dough about 1/2 thick. Using a 2 1/2 biscuit cutter or inverted glass, cut out rounds. Gather scraps and repeat rolling and cutting until all dough is used.
4. Place biscuits on a parchment-lined baking sheet. Using your thumb, make a large divot in the center of each biscuit; brush with egg and sprinkle liberally with raw sugar. Spoon a scant 1 teaspoon strawberry jam into each divot.
5. Bake biscuits until golden brown, 18-22 minutes. Serve warm with vanilla ice cream, if using, and remaining jam.
6. DO AHEAD: Jam can be made 3 days ahead. Cover and chill.
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