I always try to use up fresh fruit and veggies before they go bad, but sometimes it’s just not possible. That’s why I love recipes using fruits that are past their prime and turning them into something delicious. The most classic example of this is banana bread, which is best made with old, brown bananas. So this weekend, when faced with a tub of strawberries that were over-ripe and too soft to eat on their own, I decided to look for a recipe that could turn this soon-to-be-trash into treasure. Strawberry Cream Biscuits to the rescue!
These light, flaky biscuits are infused with sweet, slightly tart strawberries that almost melted during the baking process. What could possibly top that? A homemade Honey Basil Butter! Though it might not sound like the most obvious combo, the basil and honey provide the perfect counterpoint to the sweet strawberries.
Strawberry Cream Biscuits with Honey Basil Butter
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 T. baking powder
- 1/2 t. salt
- 6 T. cold unsalted butter
- 1 cup chopped ripe (or over-ripe!) strawberries
- 1 cup heavy cream
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together until combined. Add cold butter and use a pastry cutter or two knives to cut break it up until the mixture resembles the size of small peas.
- Use a rubber spatula to gently stir in the chopped strawberries and coat them with the flour mixture. Add the heavy cream and use the spatula to stir until just mixed. Use your hands to knead the dough 1 or 2 times, being careful not to overwork.
- Generously flour your counter or pastry board. Transfer the dough mixture to the counter and using a rolling pin or your hands, flatten it to approximately 3/4″ high. Cut the dough into 2.5″ circles using either a floured drinking glass or cookie cutter. Be careful not to twist the glass–this ensures you maintain nice flaky layers. Carefully transfer the cut dough to your prepared baking sheet, leaving at least an inch in between each one. Re-roll the scraps of dough until you’ve gotten as many biscuits out of it as possible. Don’t worry if the dough gets wetter as you go.
- Bake the scones for 12-15 minutes until golden brown with strawberry juices trickling out. Cool in the pan for one minute and then transfer to a cooling rack.
Honey Basil Butter
- 4 T. salted butter, room temperature
- 1 T. fresh, chopped basil
- 1 t. lime zest
- 1 t. honey
- Use a spatula to stir the ingredients together in a bowl. Serve on top of the warm strawberry biscuits. Enjoy!