Baking, Cookies, Cakes & Pies

Roasted Strawberry Shortcake

roasted-strawberry-shortcake

My fingers worked quickly as they scurried around the mixing bowl, blending butter and flour. My mind was working equally as fast. I had been in overdrive, with a feeling of being in a highly caffeinated state. Yet, realizing no coffee had been consumed in hours. Jolted out of this reverie, I heard music…the sounds of Patty Griffin floated through the air. With my feet finally planted firmly on the ground, I turned out the buttermilk biscuit dough onto the counter. I thought of this recipe that was passed down in our family. I wondered how many times did my great aunts and grandmother turn out this same dough in their kitchens of yesterday? 

 Something old, something new, something borrowed, something blue. Have you wondered where this tradition originated from? I have researched this recently. Confession: curiosity got the best of me.

Biscuits-on-pan

Something old represents continuity.

Biscuit making is so therapeutic. Especially after a vigorous gym session that really wrecked me and had me feeling totally accomplished with the day.

strawberries-on-blue

Something new represents optimism for the future. The roasted balsamic strawberries were up next.

strawberries-balsamic-roast

Something borrowed symbolizes borrowed happiness.
I borrowed a recipe from Baked Bree who helped me to understand how to roast strawberries. The splash of balsamic vinegar? So smart!

strawberry-antique-shortcake

Something blue stands for purity, love and fidelity.

Please head to the kitchen and try this recipe today? It is an absolute perfect ending to any day.

Buttermilk Biscuits

Ingredients

  • Courtesy of "The Three Sisters Cookbook". Thank you, Cameron Sisters!
  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cup buttermilk

Instructions

  1. Preheat the oven to 425.* Line a baking sheet with parchment paper.
  2. In a medium bowl combine the flour, baking soda, baking powder and salt. To this add in small chunks of cold butter. Work quickly, with your hands or a pastry blender, to keep the butter as cold as possible. Add the buttermilk and stir the dough together until mostly mixed. Turn the dough out onto a floured surface and knead about 8 times. (Note: this is my adaption...just because). Roll out into a small circle about 1/2" thick. (I believe mine were rolled at about 1/4" in the photos above. I ended up with 12 biscuits).
  3. Cut out biscuits with a round cutter...I borrowed my grandmother's biscuit cutter. Place the rounds on the lined baking sheet and brush a bit of cream on the top of the biscuits. Feeling fancy? Sprinkle on some raw sugar. Bake for 10 - 12 minutes until the tops are gently browned.
  4. These biscuits are great with roasted strawberries topped with freshly whipped cream...or standing over the kitchen sink eating a biscuit with a little dab of almond butter.
http://www.notquitegourmet.com/2013/05/01/roasted-strawberry-shortcake/

Print Friendly

1 thought on “Roasted Strawberry Shortcake

Leave a Reply