Strawberry Biscuits with Homemade Strawberry Butter

For the biscuits:

1. Preheat oven to 475 F. In a large bowl, sift together all of your dry ingredients (flour, salt, sugar, baking powder, baking soda).

2. Cut in the cold stick of butter and with your hands or with a pastry blender, blend your butter and flour together. It will start to look like bigger grains of sand.

3. Once the flour and butter is kneaded well, pour the buttermilk into the middle of the dough mixture. Also add your diced strawberries into the middle.

4. Take one hand and begin to stir until it is all mixed well. Take your ball of dough and turn it onto a lightly floured surface and begin to knead but don’t overdo it.

5. Now there are a couple of ways you can do this next part (creating the biscuits).

Method 1: Once you have kneaded your dough and rolled it out flat (anywhere between 1/2 to 3/4 inches thick) on the work surface, you can take a biscuit cutter and cut out rounds of dough.

Method 2: You can lightly flour your hands and take pieces of the dough and roll them into a ball.

Either way, once you have chosen your method, place them in a round pan or a cookie sheet close together and place them in the freezer for 20 minutes.

6. Now that your dough has been frozen, place the pan in the oven and bake for 12-15 minutes. Once your biscuits are done baking, butter them immediately and drizzle with honey.

For the butter:

1. Use either a food processor or a stand mixer for this process. Pour the cream into your device along with the powdered sugar and strawberry preserves. I used a stand mixer, so turn on your mixer or device, and you want to keep whipping the cream past the stage where it turns into firm peaks. You will notice that the cream will begin to separate and release a liquid, which is buttermilk, and it will look like it is curdling. It will also begin to turn pale yellow. It’s okay. But make sure that you keep beating the cream. Once you have a good amount of that buttermilk the cream will curdle. Next put the mixture into a sieve over a bowl and gently press it until a good amount of that milk is out of the butter. As you squeeze you will notice that you have butter in the sieve!

Go to my website to see pictures of what this should look like!

For the cream:

1. With your handheld mixer or standing mixer, cream the butter. You want the butter to be as creamy as possible. Add the cream while you continue mixing. Begin to pour in the sugar and the extract. The cream will begin to stiffen. This should take anywhere from 7-10 minutes. Once you have stiff peaks, you are done! Spread some of that onto the biscuit and enjoy!