Ingredients
BISCUITS
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2 cups all-purpose flour
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2 tablespoons baking powder
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1 tablespoon sugar
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1 teaspoon salt
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
6 tablespoons
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Vermont Creamery Crème Fraîche
½ cup
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½ cup milk
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½ teaspoon vanilla
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
2 tablespoons for brushing on biscuit tops
TOPPING
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1 pound strawberries, stemmed and sliced
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Vermont Creamery Crème Fraîche
1 container
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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.
