3 cups all-purpose flour
1 1/2 cup cake flour
1/3 cup sugar
4 tsp baking powder
1 1/2 sticks cold butter
4 Tbsp. melted butter
2 cup heavy cream
3 tbsp sugar
1 tsp salt
2 pints fresh strawberries
3 tbsp sugar
1 fresh vanilla bean
1 tbsp bourbon
1 cup heavy cream
3 tbsp powdered sugar
1 tsp lemon or orange zest
  • Biscuit cutter
  • electric mixer
  • rolling pin
  • pastry brush
  • flour sifter
  • Chinois
For the Biscuits
Preheat oven to 400°F convection or 425F non-convection. In a large bowl, combine the all-purpose and cake flours, sugar, baking powder and salt. With 2 forks or your hands, cut the cold butter into the flour mixture until it is the size of small peas. Stir in the cream (will be shaggy). Turn the dough over on a lightly floured surface and knead 2 to 3 times until it just comes together. The key to this dough is to not over mix it. Flour the table and roll the dough about ¾ inch thick for large biscuits, or ½ inch thick for mini biscuits. Using a round cutter, stamp out 3” biscuits (large) or 1 ½” biscuits (strolling), or cut into squares with large knife (eliminates re-rolling scraps). If cutting circles, gently gather remaining dough and cut more (ideally, don’t re-form the scraps more than once or twice). Put upside-down on a parchment lined sheet pan (helps them rise more evenly) and brush with melted butter. Sprinkle with sugar and bake 20-25 minutes for large or 10-13 minutes for mini.
For the Strawberries
Quarter the strawberries. Slit open the vanilla bean, scrape out the beans with the back of a small knife and add to the strawberries. Pour in the bourbon and sugar (to taste) and let sit to macerate.
For the Cream
Whisk everything together until you’ve formed a medium peak.
To Serve
Split open biscuits, place on a plate or bowl, and add a dollop of cream and the strawberries. Garnish with a scoop or two of ice cream!