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To prevent the cooked biscuits from crumbling when you cut them, wait until they cool, then use a serrated knife to cut them in half. This traditional Spring dessert is also delicious with a white chocolate mousse and strawberry filling.
  • Ready in: 50 minutes
  • Serves: 6
  • Complexity: medium
  • Origin: Thanksgiving


  • 3 pints strawberries, hulled and sliced
  • 1/4 cup granulated or brown sugar
  • For the Buttermilk Biscuits:
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • Zest of one lemon
  • 2 teaspoons fresh rosemary, minced (optional)
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 2 cups buttermilk
  • 2 cups heavy whipping cream, whipped


  1. Combine the Strawberries and sugar in a medium bowl and toss to combine. Allow the strawberries to macerate for a least one hour.
  2. To make the biscuits, preheat the oven to 400°F. Combine all of the dry ingredients in the bowl of a food processor. Pulse to combine. Add the cold butter and pulse until the mixture resembles fine crumbs. Remove the mixture from the processor and place it in a mixing bowl. Add the buttermilk while mixing with your hands until a sticky, but firm, dough forms. Line a baking sheet with a silicone mat or parchment paper. Form rough balls of dough , 3-inches in diameter. Place the balls of dough on the baking sheet and brush each with a little buttermilk, then sprinkle the tops of the biscuits with sugar. Bake for about 20 to 25 minutes or until golden and cooked through.
  3. To serve, split the biscuits and fill each biscuit with the strawberries and their juices. Top with whipped cream and the top half of each biscuit.
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