Buttermilk Strawberry Short Cake
3 Cups All-Purpose Flour
4 Teaspoons Baking Powder
1 Teaspoon Baking Soda
½ Cup White Sugar
1 Teaspoons Sea Salt
¾ Cup Chilled Unsalted Butter, Cut Into Small Pieces
1 Cup Buttermilk
2 Tablespoons Heavy Cream
¼ Cup Turbinado Sugar
8 Cups Sliced Fresh Strawberries
¼ Cup White Sugar
1 Tablespoon Lemon Juice
Step 1 Preheat the oven to 425 degrees F (220 degrees C).
Step 2 Line a baking sheet with parchment paper.
Step 3 Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
Step 4 Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
Step 5 Stir in buttermilk until the flour mixture is moistened.
Step 6 Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
Step 7 Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
Step 8 Bake in the preheated oven until golden brown, 15 to 20 minutes.
Step 9 Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
Step 10 Serve the strawberries with juice over the biscuits.