Sunday, May 31, 2009

Someone else must have thought of this

Strawberry Shortcakes. For breakfast.

Think about it. Fruit, dairy, bread...just like having yogurt with fruit and toast, only much, much yummier. I tried it this morning.

Brilliant idea. If I do say so myself.

Breakfast Berry Shortcakes with Lemon Thyme Biscuits

by Sharon Graves
Prep Time: 25 minutes
Cook Time: 20 minutes
    For the Lemon Thyme Biscuits
    • 2 1/4 c. flour
    • 1/2 c. golden brown sugar
    • 1 1/2 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/4 tsp. salt
    • 1 Tbs. finely grated lemon (or orange!) peel
    • 1 tsp. finely chopped fresh thyme (or other herb of your choice!)
    • 6 Tbs. (3/4 stick) butter, chilled, cut into 1/2 inch cubes
    • 3/4 c. chilled buttermilk
    • 1-2 Tbs. raw sugar
    For the Berries
    • 3 cups of strawberries, tops removed, quartered or sliced
    • 1/4 c. of brown sugar
    • 1/4 c. of powdered sugar

    Make the berries first. Just stir the sugars into the strawberries and let sit while you make the biscuits. They will dissolve and the berries will get nice and juicy.

    For biscuits, preheat oven to 400, and line a baking sheet with a Silpat.

    Whisk all the dry ingredients together in a large bowl, including the herbs and citrus peel. Add butter, and rub in using your fingertips, until the mixture resembles very coarse crumbs. Pour in the buttermilk, and mix with a fork just until the dough comes together. It will be sticky.

    Transfer dough to a lightly floured surface. Knead gently about 4-5 times, then pat dough out 3/4 inch 

    thick. Using a large round cutter (3 inches or so), cut out biscuits. Gather scraps and keep cutting. You should get about 6 or 7 total out of the dough.

    Put rounds on the prepared baking sheet, and sprinkle tops with some of the raw sugar. Bake until golden, and tester inserted in the middle comes out clean, about 15 minutes.

    Meanwhile, make fresh whipped cream.

    To assemble, use a serrated knife to carefully cut the biscuits in half. Place bottom half on a plate, spoon on about 1/2 c. of berries, with the juices. Spoon on a dollop of whipped cream, and put the other half of the biscuit right on top. Enjoy with your eggs, or after dinner if you must be a traditionalist. 

    Either way, genius.

    *Recipe adapted from June 2009 issue of Bon Appetit. Their recipe called for blueberries, which would be great, too. There was a deal on strawberries this week, so we went with that.

    Meet Jazzy. Someone else who thinks this makes a great breakfast.

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