Ingredients
750 g all-purpose flour
4 tsp baking powder
1 tsp baking soda
70 g white sugar
1.5 tsp salt
170 g chilled unsalted butter, cut into small pieces
240 ml buttermilk
30 ml heavy cream
60 g turbinado sugar
2 kg sliced fresh strawberries
60 g white sugar
15 ml lemon juice
Directions
Step 1
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, whisk together flour, baking powder, baking soda, 70g white sugar, and salt.
Step 3
Use a knife or pastry blender to cut in the cold butter until the mixture resembles coarse crumbs.
Step 4
Stir in the buttermilk until the flour mixture is moistened.
Step 5
Drop 1/3-cup scoops of the dough 5 cm apart onto the prepared baking sheet.
Step 6
Brush the biscuits with heavy cream and generously sprinkle with turbinado sugar.
Step 7
Bake in the preheated oven until golden brown, for 15 to 20 minutes.
Step 8
In a large bowl, mix the sliced strawberries, 60g white sugar, and lemon juice. Allow the berries to rest until juices develop, for about 30 minutes.
Step 9
Serve the strawberries with their juice over the baked biscuits.