Strawberries and Cream Biscuits

Strawberries and Cream Biscuits

I grew up in the South.  Some folks don’t consider Florida to be the South, but when you live in the middle of the state all your life surrounded by orange groves and muscadine vines, take vacations to state parks and the Suwanee River, and live on Publix fried chicken and church potlucks, you are definitely from the South.

For me, summer in the south meant swimming in our pool (my Mom opened the pool season April 1), playing baseball in our yard with my cousins, listening for our “school bell” to ring to tell us it was time to come home, and heading to the Circle K for ice cream (31 flavors never got old) and watching Mets baseball via WWOR.

For me now, summer is summer.  Its hotter. And I love to pick fruit.  Strawberries, blueberries, peaches, you name it.  If it is available to me, I want to pick it.  And I love to bake with it.  From peach cobblers to strawberry pizza, and these strawberries and cream biscuits.

Strawberries and Cream Biscuits
Recipe type: bread
Cuisine: southern
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A mildly sweet strawberry biscuit waiting for some honey and peanut butter.
  • 1¾ - 2 cups all-purpose flour
  • 4 tsp baking powder
  • ¼ tsp baking soda
  • ⅕ tsp kosher salt
  • 6 T cold, unsalted butter
  • 6-7 strawberries (tops removed), mashed
  • 2 T turbinado sugar
  • ¾ cup full fat buttermilk
  1. Preheat oven to 400. A cast iron pan grill pan will be a great cooking sheet!
  2. Mix dry ingredients in a food processor.
  3. Slice butter and put in food processor.
  4. Pulse until small pebbles form in dry ingredients.
  5. Mash strawberries and pour in the sugar. Let sit for 5-10 minutes.
  6. Add in buttermilk.
  7. Pour slowly into the food processor and let it mix well with the dry ingredients.
  8. Turn out onto a floured cutting board and kneed for 1-2 minutes, adding flour if necessary.
  9. Form into a ¾ inch high circle and cut into biscuits.
  10. Put in cast iron pan and bake for about 20 minutes.
  11. Take out and let cool on cooling rack.
  12. Serve with butter, honey, strawberry jam, or peanut butter - or some of all.

The Charming South Kitchen

posted in: The Charming South Kitchen | 1

Scratch Biscuits

Its a new week of planning bento lunches for my preschooler, using leftover taco meat for most of our meals, eating healthy for me, and saving up some calories for our 4th anniversary dinner at Antico pizza followed by some gelato.  Celebration time!

Pizza Taco Rolls

Blanco Enchiladas

Spaghetti Squash Burrito Bowls

Tater Tot Taco Bake

Almond Carrot Muffins

And more than likely some other things as we get closer to the weekend

That jam on those biscuits at the top is some peach bourbon vanilla jam from my friend Holly & Flora.

Speaking of packing my son’s lunches.  This is a first for us.  I like the idea of packing healthy lunches for him for preschool with just a touch of sweetness.  And I don’t always have time to bake or throw something together from scratch.  The Tastykake Mini Cakes are great for this purpose.  They fit in the bento boxes and they are just the perfect size for a touch of chocolate and peanut butter.  What kid doesn’t like a tough of chocolate in their lunchbox?  Thankful for Tastykake and Influenster for sending me some!  (All opinions are my own.)


Taste of Valle Crucis: The Ham Shoppe

posted in: food, Uncategorized | 0
Tucked in between Blowing Rock, Boone, and Linville Falls, is a quaint little cafe (restaurant is further down the road) and dessertery that serves big sandwiches, and big everything else.
My friend, Tracy, recommended this place to me, she didn’t even know if it was still there.
Friendly employees, well-packed on the weekends, and fast service. Fresh baked bread, too.

Our State #6: Sunrise Biscuit Co. (Oxford)

posted in: Festivals, food, Uncategorized | 0
Heading north on HWY 50 gave us opportunity to hit up Our State Top 100 Number 6 on Saturday. Oxford, a little quaint town about 35 minutes north of Raleigh, was having its Hot Sauce Festival that day. I can’t imagine how dead the downtown would have been without the festival, but this restaurant I’m sure still would have been packed out.
Then line in Sunrise Biscuit Company never got any shorter while we were there, people just kept coming in. It was about 8:30am on a Saturday morning – people having more leisure mornings without having to rush off to work.
To be honest, this wasn’t the best biscuit I’ve ever had in my life. I’d rather have Bojangles any day of the week. The grits had no flavor and even after I put the salt and pepper in it – still they didn’t do anything for me. The biscuit was decent – but the sausage was better.
So…I think I’ll stick to Bojangles. But, the closest one to downtown Oxford was about 10 minutes. So…if you want a cup of coffee and a biscuit for a cheap price – you can go there.