Ingredients
BISCUITS
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
6 tablespoons
½ cup
½ cup milk
½ teaspoon vanilla
2 tablespoons for brushing on biscuit tops
TOPPING
1 pound strawberries, stemmed and sliced
1 container
3 tablespoons sugar
Directions
- Heat oven to 425º
- Place flour, baking powder, sugar, and salt in large mixing bowl; stir to combine. Cut in butter by pinching butter into flour mixture until butter resembles pea-sized crumbs
- In a separate bowl, mix crème fraîche, milk, and vanilla. Add the wet ingredients to the dry and stir until just combined. Do not overmix
- Gently pat dough together on floured surface. Roll out to 3/4- to 1-inch thickness. Using a lightly floured round biscuit cutter, cut out dough rounds. Place onto cookie sheet. Bake 10-15 minutes or until lightly brown
- Melt 2 tablespoons butter and brush on top of biscuits while still hot from oven
- Combine 8 ounces crème fraîche and 3 tablespoons sugar in small bowl
- Slice each biscuit and serve with spoonfuls of strawberries and a dollop of the lightly sweetened crème fraîche.
