All the components of this dessert can be made ahead. The uncooked biscuits can be frozen and baked directly from the freezer. Or, since the biscuit recipe doubles easily, you may want to make a double batch and freeze half the unbaked biscuits for another time.
- For Strawberry Sorbet:
- 2 1/2 pounds strawberries, preferably organic, rinsed and hulled
- 1/4 cup honey, or to taste
- 1 cup sugar
- Pinch of kosher salt
- For Biscuits:
- 1 1/2 cups all-purpose flour, plus a little extra for cutting biscuits
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons (1/2 stick) unsalted cold butter, cut into chunks
- About 1/2 cup buttermilk
- 2 tablespoons milk
- For Creme Fraiche Sauce:
- 3/4 cup creme fraiche
- 1 tablespoon plus 1 1/2 teaspoons sugar
- 1/4 vanilla bean, split
3/4 cup chopped strawberries, drained
- Sugar to taste
- Powder sugar, in a shaker
FOR STRAWBERRY SORBET: Puree the strawberries in a blender and strain through a fine-mesh sieve into a bowl. You should have about 4 cups. Add the honey, sugar and salt. Freeze in an ice-cream machine, then transfer to a container and place in the freezer. Makes 1 quart.
FOR BISCUITS: Sift the dry ingredients into a bowl. Add the butter and rub the butter and flour through your fingertips until they are completely combined and the butter is in small beads. Make a well in the center of the flour mixture and pour in 1/2 cup buttermilk and the milk. Use a dough scraper to incorporate the milk and flour from the edges toward the center. If the dough seems too dry, add a little more buttermilk. The finished dough should feel damp, but not wet, and be a "shaggy mess," not a solid mass. Turn the dough out onto parchment and let rest for 10 to 15 minutes.
Preheat the oven to 500 degrees F. Stack two baking sheets (for more even heat distribution) and place a piece of parchment on top. Place the dough on a lightly floured work surface and roll out 1/2 inch thick. Dip a 2-inch biscuit cutter in flour and cut out rounds. Place the rounds 2 inches apart on the baking sheet. Bake for 8 to 10 minutes, or until golden brown. Transfer to a rack to cool. Makes about 8 biscuits.
FOR CREME FRAICHE SAUCE: Combine the creme fraiche and sugar in a small saucepan. Scrape the seeds from the vanilla bean into the creme fraiche, add the pod, and bring to a simmer, whisking constantly until the sugar is dissolved. Remove the sauce from the heat and strain through a fine-mesh strainer. Keep the sauce warm, or cover and refrigerate until ready to serve. Makes 3/4 cup of sauce.
TO COMPLETE: Sweeten the drained chopped strawberries with sugar to taste. Rewarm the creme fraiche sauce over low heat. Cut the biscuits into neat rounds with a 1 1/2-inch biscuit cutter and split them in half. Dust the tops with powdered sugar.
Put a spoonful of sauce on each plate. Top with the bottoms of the biscuits. Spoon the chopped berries over the biscuits and cover each with a small scoop of sorbet. Set the tops of the biscuits on the sorbet and serve.
Recipe reprinted by permission of Workman Publishing. All rights reserved.
nutrition information per serving
331 calories; 11g total fat; 26mg cholesterol; 218mg sodium; 55g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.