Strawberry Shortcake Sundaes (Food Network Kitchens) |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
1 1/2 cups all-purpose flour |
1/4 cup sugar |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon ground cinnamon |
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces |
3/4 cup cold buttermilk |
2 quarts fresh strawberries, hulled |
1/3 cup honey |
vanilla ice cream, for serving |
Directions:
1. Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
2. Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes.
3. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices.
4. Photograph by Anna Williams
|
|