Strawberry Drop Biscuits

These are so easy to make, even I have a hard time screwing up. I’ve adapted a recipe by Jerrelle Guy on the New York Times Cooking website. I increased the amount of fruit used, cut back on some of the sugar, and replaced some of the water with milk.

Makes 12 biscuits

Prep time: 20 minutes

Baking time: 15 minutes

Ingredients:

3 cups (380g) all-purpose flour

1/3 cup (43g) sugar (I prefer cane, but granulated works as well)

8 tsp baking powder

12 tbsp (170g) unsalted butter, cold, cut into small pieces

2 cups (256g) fresh strawberries, cut into small pieces

0.50 cup (118ml) heavy cream

0.25 cup (59ml) whole milk

0.25 cup (59ml) water

Directions:

1. Preheat oven to 425°F.

2. Line a full baking sheet with parchment paper.

3. Combine flour, sugar, and baking powder in a large bowl, and whisk to incorporate. Add the cold butter pieces. Using a wooden spoon, pastry cutter, or your fingers, break up the butter pieces into the dry mixture. The goal is to have small, pea-sized pieces of butter and a mealy texture. (NB: if you’re not a baker, your hands will start to ache after a while. Feel free to take a break for a minute or two if needed. Trust me, it helps.)

4. Add the fruit and toss to combine. In the center, add the milk, water, and heavy cream. Gently mix everything until the mixture is shaggy and evenly moistened. Do not over-mix everything! If needed, add a tablespoon or two of water.

5. Portion out the mixture into 12 biscuits on the baking sheet, approximately 1/3 cup for each. Don’t worry if the biscuits vary in height or evenness - a rustic texture is completely fine, plus these benefit from not being packed down.

6. Lightly brush the top of each with heavy cream. If desired, sprinkle a little turbinado sugar on top to add sweetness and crunch.

7. Bake in the center of the oven for approximately 15-16 minutes, or until the tops of the biscuits are golden brown and a knife poked in the middle comes out clean.

Let cool on a rack or plate for 10 minutes. Serve warm or cooled.

I love these with a dollop of homemade strawberry jam or Chantilly cream.

Enjoy!