Maple Strawberry Shortcake Biscuits

🧂 Ingredients

• 4 cups flour
• 4 tsp baking powder
• 1 ½ tsp salt
• 3 tbsp maple
• 1.5 cups 3 sticks unsalted butter, cubed
• ⅔ cup buttermilk
• 4 tbsp heavy cream
• Maple sugar or Turbinado sugar
• 3 cups fresh strawberries, halved
• 1/2 lemon, juiced
• 1/3 cup maple syrup (or organic cane sugar)
• 2 tbsp pectin
• 2 cups heavy cream
• 1/4 cup maple syrup

Instructions

• 1 Preheat oven to 400 degrees.
• 2 Sift the flour, baking powder, salt, and sugar together into a large mixing
  bowl.
• 3 Cut in butter using a pastry cutter or two forks until mixture resembles coarse
  meal.
• 4 Add the buttermilk 1 teaspoon at a time, just enough to bring the dough away
  from the sides of the bowl.
• 5 Gather dough into a ball, and place on floured work surface. Using floured
  hands, knead slightly form soft dough.
• 6 Cover the dough with plastic wrap and refrigerate for 20-30 minutes.
• 7 Place dough on floured work surface and make 4-5 bookends.
• 8 Roll out flat to a 2-½ inch thickness.
• 9 Cut out dough with a 3” biscuit cutter. (ONLY CUT UP AND DOWN-DO NOT TWIST)
• 10 Place biscuits on a lined baking sheet and brush the tops with the heavy cream
  and sprinkle the maple sugar or turbinado sugar over the tops.
• 11 Bake for 12-18 minutes until the biscuits are golden brown.
• 12 Cool on a wire rack.
• 13 Combine the strawberries, lemon juice, and sugar in a medium saucepan and place
  over moderate heat. 
• 14 Cook the mixture for 7-10 minutes, until the strawberries have broken down and
  the mixture becomes syrupy. 
• 15 Reduce the heat to a simmer, and add the pectin. Continue to cook for 1-2
  minutes, to allow the pectin to dissolve. 
• 16 Allow the mixture to cool and serve with the warm biscuits.
• 17 Using a cold stainless steel bowl, whisk the cream until soft peaks.
• 18 Add the maple syrup  and continue to whisk until the cream is slightly firm.
• 19 Serve with biscuits and strawberry jam. 

Nutrition Info