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Cream of tartar biscuits with strawberries and whipped cream

 

Serves 6

Preheat oven to 425°f.

In a mixing bowl, sift together:

2 cups flour

½ teaspoon sea salt

2 teaspoons cream of tartar

1 teaspoon baking soda

2 tablespoons sugar

Add:

½ cup unsalted butter, cold, diced

Using a pastry cutter, work the butter into the flour until the pieces of butter are the size of small peas. Add:

⅔ cup whole milk, cold

Mix until the dough barely holds together. Transfer to a lightly floured board and pat out to a 1-inch thick round. Using a knife or a round cutter, cut biscuit-sized shapes and place them on a baking sheet lined with parchment paper. Bake until golden, about 10–12 minutes.

In a bowl, combine:

2 cups strawberries, sliced

1 tablespoon sugar

Toss together and mash slightly to let the strawberries release some of their juices. Set aside for at least 10 minutes to macerate. In another bowl, set aside:

2 cups strawberries, sliced

In another bowl, place:

1 cup heavy cream, cold

1 tablespoon maple syrup

Whip the cream to form soft peaks.

 

To serve:

Cut the biscuits in half and place cut sides up on a plate.

Place on the biscuits:

Some of the macerated strawberries

Add a generous spoonful of:

Whipped cream

Top with:

Sliced strawberries

Garnish with:

Lemon thyme or lemon balm