This recipe makes 8 large biscuits. Local strawberries are just coming in where we live and one of the easiest recipes in which to use them is fresh strawberry jam. For 4 cups of strawberries (halved or quartered if large), add 1 cup sugar; cook in a large pot over medium heat, stirring occasionally, until thick (this can take an hour or more, depending on how much you start with). Stir in 2 tsp fresh lemon juice, let cool, then refrigerate for up to a month.
- 3 cups cake flour
- 1 1/2 TBS baking powder
- 1/2 TBS sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 1/2 TBS shortening, cut into pieces
- 4 1/2 TBS unsalted butter, cut into pieces
- 1 cup plus 2 TBS well-shaken buttermilk
Preheat oven to 425.
Using a food processor, pulse together flour, baking powder, baking soda, sugar and salt.
Add the shortening and butter and pulse 5 or 6 times,
until the mixture looks like rough crumbs.
Transfer mixture to a bowl and stir in buttermilk. Gently transfer dough to a well-floured surface and pat into a rectangle about 1” thick.
Using a 2 3/4” – 3” biscuit cutter or glass, cut out (go straight down and up, don’t twist) biscuits and place on an ungreased baking sheet. Gather dough together and repeat, so you have 8 biscuits.
Bake for 15 minutes, or until lightly golden brown on top. Serve with butter, honey, or your favorite jam.