After a very busy month making lots of reclaimed wood home and wedding decor for my other business, Borden Specifics, I am finally back to my beloved blog! This week I made these delicious Buttermilk Agave Biscuits, layered them with fresh whipped cream and sliced strawberries. It’s a rustic twist on the traditional Pound Cake based Strawberry Shortcake.
Not really sure where the “shortcake” part comes from. My shortcakes always end up being quite tall. Main reason is: LOTS. OF. WHIPPED. CREAM. 🙂 Because we can’t eat strawberries without lots of whipped goodness, right?
I used Wholesome Sweeteners Vanilla Agave Nectar, which adds a subtle vanilla flavor to the light and fluffy biscuits. This is the perfect dessert for people who don’t like things that are overly sweet. To me, it reminds me of an English dessert, that should be served alongside a cup of Earl Grey.
Buttermilk Agave Biscuits with Strawberries and Fresh Whipped Cream
(Makes 10 Shortcakes/Biscuits)
Buttermilk Agave Biscuits:
2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1/4 cup Wholesome Sweeteners Vanilla Agave
3/4 cup buttermilk (approx)
optional: 1/8 cup sparkling sugar
1 cup whipped cream, or whole cream
1/4 – 1/2 cup powdered sugar, sifted
1/4 teaspoon vanilla
1 1/2 cups sliced strawberries
1. Preheat oven to 450 degrees F.
2. Combine the dry ingredients (for biscuits) in a bowl.
3. Cut the butter into chunks and cut into the flour until it resembles course meal. ** Hint: I use a cheese grater and grate my butter. Works every time and speeds up the process of the flour mixture turning into a course meal.
4. Add the buttermilk and agave just until combined.
5. If it appears on the dry side, add a bit more buttermilk. The dough should be pretty wet. DO NOT OVER MIX. It’s important to not overwork your dough, that will result in hard, compact biscuits – not fluffy biscuits.
6. Turn the dough out onto a floured board. Gently PAT (do not roll with a rolling pin) until the dough is turned out to about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 1/2″ thickness.
7. Use a round cutter to cut into round. You can gently knead the scraps together and make a few more, but they will not be anywhere as good as the first ones 🙂
8. Place the biscuits on a cookie sheet, if you like soft side, put them all touching. If you like crusty sides, place them 1″ apart. Sprinkle with sparkling sugar (optional).
9. Bake for 11-14 minutes or until the biscuits are a golden brown. Remove from oven and cool on a wire rack while you prepare the whipped cream.
10. In a large bowl whip the whipped cream on medium-high for 3-4 minutes or until soft peaks form. Add powdered sugar 1/4-1/2 cup (depending on how sweet you like your whipped cream) and vanilla. Mix for 1 more minute or until the whipped cream become a bit stiffer.
11. Cut each biscuit in half and layer with whipped cream and sliced strawberries. Enjoy with a cup of tea!