This biscuit dough will freeze well if you don’t want to bake them all. Simply freeze on a flat surface and transfer to an airtight container.
Yields | 16 to 18 biscuits |
- 1 quart strawberries
- ½ cup sugar
- ½ tsp freshly ground black pepper
- 1½ Tbsp chiffonade fresh mint leaves
- 1½ lbs all-purpose flour, plus more for flouring surface
- 3 Tbsp baking powder
- ½ Tbsp kosher salt
- ¼ cup sugar
- ½ lb cold, rendered lard
- 2 cups buttermilk
- 2 eggs, beaten (for egg wash)
- 1 cup heavy cream
- 2 Tbsp sugar
| Preparation – Macerated Strawberries | Remove any leaves from tops of strawberries and cut in half. In a large bowl, toss with remaining ingredients, cover and refrigerate overnight.
| Preparation – Lard Biscuits | Preheat oven to 325°F.
In a medium bowl, combine dry ingredients. Cut in lard with a fork until mixture is crumbly. Add buttermilk; knead until dough comes together as a ball. Roll out dough on floured surface, about ½-inch thick.
Cut biscuits with a 3-inch round cookie cutter. Place on a greased cookie sheet and brush tops of biscuits with egg wash. Bake for 10 minutes.
| Preparation – Whipped Cream | Place a metal mixing bowl in the freezer for 10 minutes. In chilled bowl, combine cream and sugar; using a whisk, whip vigorously until stiff peaks form, 3 to 5 minutes.
| To Serve | Spoon ⅓ cup macerated strawberries onto each cooked biscuit. Top with 1 to 2 tablespoons whipped cream.
Beer Pairing: Weihenstephaner Hefeweissbier
A German hefeweizen is a versatile beer that pairs well with fruity desserts. A lack of hop bitterness coupled with banana aromas and flavors from the yeast matches the sweetness of the strawberries and whipped cream. The subtle bread notes from the light malts in the beer evoke the biscuit, while the effervescent carbonation will scrub your palate of its rich flavor.