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STRAWBERRIES
TO MAKE THE BISCUITS:
Stir together the flour, sugar, baking powder, baking soda, and salt in a large shallow bowl. Cut in the butter with the back of large fork, incorporating it until pea-sized. Pour in the buttermilk and, using your hands, mix with a minimum of strokes into a smooth dough. Lightly flour a work surface, transfer the dough to it, and roll out to a generous ½-inch thickness. Using a floured 3-inch biscuit cutter, cut the dough into rounds, as close together as possible to avoid having to reroll the dough. Between cutting out the biscuits, dip the cutter into some flour so the dough doesn't stick. Lightly pat together any remaining dough scraps, reroll gently, and cut into rounds. (If you end up with more than eight biscuits, you have a cook's treat.)
Transfer the biscuits to a baking sheet. Brush the biscuit tops lightly with the melted butter, then sprinkle with sugar. Bake, rotating the pan after 10 minutes, for 18 to 20 minutes total, until the biscuits are raised and golden brown.
TO PREPARE THE STRAWBERRIES:
TO SERVE:
Tom Perini's Great-Grandmother's Strawberry Shortcake
RECIPE
SUGAR BISCUITS
2 cups all-purpose flour, plus more for rolling out
1/3 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup (1/2 stick) salted butter
1 cup buttermilk
1 tablespoon salted butter, melted, for brushing
STRAWBERRIES
2 pounds fresh strawberries, green tops removed, halved vertically, and any white centers removed
1/2 cup sugar
1 cup heavy whipping cream
TO MAKE THE BISCUITS:
Heat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
Stir together the flour, sugar, baking powder, baking soda, and salt in a large shallow bowl. Cut in the butter with the back of large fork, incorporating it until pea-sized. Pour in the buttermilk and, using your hands, mix with a minimum of strokes into a smooth dough. Lightly flour a work surface, transfer the dough to it, and roll out to a generous ½-inch thickness. Using a floured 3-inch biscuit cutter, cut the dough into rounds, as close together as possible to avoid having to reroll the dough. Between cutting out the biscuits, dip the cutter into some flour so the dough doesn't stick. Lightly pat together any remaining dough scraps, reroll gently, and cut into rounds. (If you end up with more than eight biscuits, you have a cook's treat.)
Transfer the biscuits to a baking sheet. Brush the biscuit tops lightly with the melted butter, then sprinkle with sugar. Bake, rotating the pan after 10 minutes, for 18 to 20 minutes total, until the biscuits are raised and golden brown.
TO PREPARE THE STRAWBERRIES:
Meanwhile, combine the strawberries with the sugar in a medium saucepan. Let sit for 15 minutes for the juices to come to the surface. Warm over medium heat until the juices begin to thicken.
TO SERVE:
Halve the biscuits and arrange each bottom on a dessert plate. Using half of the strawberries, spoon equal amounts over the biscuit bottoms. Place the top half of each biscuit over the berries, then spoon the remaining berries equally over the biscuit tops. Serve right away with cream poured over and around each portion.
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Upcoming Events At The Steakhouse
Lamb Chop Special
Jan 31st thru Feb 2nd
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Tom Perini's Great-Grandmother's Strawberry Shortcake
This shortcake, handed down through Tom's family for generations, started with his great-grandmother Becky Blake, from Abilene. Paired with a sweet biscuit and a bowl of cream, this is heaven.
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Weeknight Specials
Weeknight Specials with Wine Pairings Tues thru Thurs
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Say Cheese!
Roasted Poblano Mac & Cheese is on the menu this month!
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