WHAT’S FOR A SIDE?
Homemade Biscuits with Strawberry Butter
Array/5
COOK TIME
10 min
TOTAL TIME
10 minutes
SERVINGS
Grandma recipe for the win, yet again. Found this gem in my Grandma’s recipe stash and realized that I’ve never made homemade biscuits. Mostly because they seem difficult and the tube from the grocery store is easy and tasty. Also, can we talk about how panic inducing opening the tube of biscuits is? I know it’s coming and I still can’t handle it. It scares the ever-living crap out of me every single time.
So, guess what? I was wrong. These biscuits were really easy. Came together and done in about 30 minutes. They were the most amazing things warm, right out of the oven. So light, fluffy and all the adjectives that describe delicious biscuits. I’m pretty proud of myself.
Now onto the strawberry butter. Sweet, sweet strawberry butter. I swear I have been seeing strawberry butter everywhere on Instagram. I’ve never had strawberry butter, but I don’t think I can ever go back. You guys. This stuff is incredible. It’s also very simple. I want to try this stuff on waffles, french toast, any kind of toast actually. So good!
I obviously put this all over the biscuits and ate them immediately while still warm and it was the loveliest thing I’ve eaten in a long time. (I need to use the word lovely more often) But that is the best way to describe these. Lovely. I feel like anytime you serve biscuits to people, you need to gather everyone in the kitchen to literally eat them right out of the oven straight from the baking sheet. Still warm, melty butter. That is when they are at the peak of greatness.
Easter is coming up and these would be a perfect addition for Sunday dinner. And even if you aren’t in charge of the biscuit making or just want to pop a tube and be done, then at least make this strawberry butter.
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Homemade Biscuits with Strawberry Butter
Ingredients
Biscuit Ingredients
2 packages (1/4 oz) instant dry yeast
1/4 cup warm water
2 cups warm buttermilk
5 cups all-purpose flour (more for flouring surfaces)
1/3 cup sugar
2 teaspoons kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (2 sticks) cold, salted butter, cut into cubes
4 tablespoons butter, melted
**if you do not have buttermilk, just add 2 Tablespoons of white vinegar or lemon juice to 2 cups of milk. and stir Let stand for 5-10 minutes**
Strawberry Butter Ingredients
1 cup (2 sticks) unsalted butter, room temp
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup hulled and chopped fresh strawberries
Instructions
Biscuit Directions
1. Line 2 baking sheets with parchment paper or a Silpat and set aside.
2. In a small bowl, mix yeast with the warm water. Stir together and let sit for 5 minutes. Stir in warm buttermilk, and set aside.
3. In a large bowl, combine 5 cups of flour, sugar, salt, baking powder, and baking soda. Using a pastry cutter or fork, cut in the cold butter until you get a coarse, sand like texture. Using a wooden spoon, stir in yeast mixture.
4. Move dough to a lightly floured surface and knead for a minute or so. Add more flour, if needed. Dough should be soft and slightly sticky.
5. With a rolling pin, roll out dough to about 1-inch thick. Using a 3 inch cookie cutter, cut out biscuit dough and place 2 inches apart on prepared baking sheets. Cover with kitchen towels, and let rise in a warm place until almost doubled, 10-15 minutes.
6. Preheat oven to 450 degrees while biscuit dough is rising. Bake for 8-10 minutes, or until lightly golden brown. Brush with melted butter right out of the oven and devour.
Directions
1. Using a stand mixer with either the paddle or whisk attachment, beat butter, powdered sugar, and salt until light and fluffy, 1-2 minutes.
2. Add strawberries and beat until well combined, but you can still see bits of the strawberries.
3. Transfer to a small bowl and chill until ready to serve. You can also lay butter into plastic wrap and roll into a log shape, freeze and cut into spies when ready to serve.
Notes
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