PRIZE-WINNING ORANGE BISCUITS WITH BERRIES AND CREAM
"I'm always looking for the perfect vehicle on which to serve fresh Oregon strawberries. This lovely biscuit recipe is really delicious. Keep the recipe handy for the entire summer, since it works just as beautifully for any of the berries, from blue to raz!"
FOR THE BERRIES:
6 to 8 cups fresh strawberries, washed, hulled and sliced
1 1/4 cups plus 2 tablespoons granulated sugar, divided use
FOR THE BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
5-1/2 tablespoons unsalted butter
1 extra-large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1 tablespoon orange peel (orange part only)
FOR SERVING:
1 to 1 1/2 cups whipping cream, whipped and lightly sweetened to taste (about 2 teaspoons granulated sugar)
TO PREPARE THE STRAWBERRIES:
Combine the strawberries with 3/4 cup sugar and refrigerate for 1 to 2 hours.
TO MAKE THE BISCUITS:
Preheat the oven to 425 degrees F.
In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Add 5 1/2 tablespoons butter, cutting it into the dry ingredients using a pastry blender or 2 knives.
In a small bowl, combine the beaten egg and whipping cream and add to the flour mixture. Using a fork or knife, mix just until blended together (do not overmix or the biscuits will be tough).
Turn the batter out onto a lightly floured board and gently knead a few times, just to make sure the dough is sticking together. Roll the dough into a rectangle measuring approximately 4 by 8 inches.
Brush the dough with 2 tablespoons melted butter. Sprinkle with the remaining 1/2 cup sugar and orange peel. Starting with the 8-inch end, roll up jellyroll fashion and seal the long seam by pinching it together lightly with your fingers.
Cut the roll into eight 1-inch-thick pieces. On a lightly greased baking sheet, lay slices down with cut-side exposed.
Bake 12 to 15 minutes, or until biscuits are golden. Cool.
TO SERVE:
Heap berries over each biscuit and top with freshly whipped and sweetened cream.
Makes 8 servings
From: The Oregonian, June 8, 1999
Source: Berries by Sharon Kramis
"I'm always looking for the perfect vehicle on which to serve fresh Oregon strawberries. This lovely biscuit recipe is really delicious. Keep the recipe handy for the entire summer, since it works just as beautifully for any of the berries, from blue to raz!"
FOR THE BERRIES:
6 to 8 cups fresh strawberries, washed, hulled and sliced
1 1/4 cups plus 2 tablespoons granulated sugar, divided use
FOR THE BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
5-1/2 tablespoons unsalted butter
1 extra-large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1 tablespoon orange peel (orange part only)
FOR SERVING:
1 to 1 1/2 cups whipping cream, whipped and lightly sweetened to taste (about 2 teaspoons granulated sugar)
TO PREPARE THE STRAWBERRIES:
Combine the strawberries with 3/4 cup sugar and refrigerate for 1 to 2 hours.
TO MAKE THE BISCUITS:
Preheat the oven to 425 degrees F.
In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Add 5 1/2 tablespoons butter, cutting it into the dry ingredients using a pastry blender or 2 knives.
In a small bowl, combine the beaten egg and whipping cream and add to the flour mixture. Using a fork or knife, mix just until blended together (do not overmix or the biscuits will be tough).
Turn the batter out onto a lightly floured board and gently knead a few times, just to make sure the dough is sticking together. Roll the dough into a rectangle measuring approximately 4 by 8 inches.
Brush the dough with 2 tablespoons melted butter. Sprinkle with the remaining 1/2 cup sugar and orange peel. Starting with the 8-inch end, roll up jellyroll fashion and seal the long seam by pinching it together lightly with your fingers.
Cut the roll into eight 1-inch-thick pieces. On a lightly greased baking sheet, lay slices down with cut-side exposed.
Bake 12 to 15 minutes, or until biscuits are golden. Cool.
TO SERVE:
Heap berries over each biscuit and top with freshly whipped and sweetened cream.
Makes 8 servings
From: The Oregonian, June 8, 1999
Source: Berries by Sharon Kramis
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