1 T sugar
1 T baking powder
1 t salt
8 T unsalted butter, cut into small cubes
1 cup buttermilk
2 T heavy cream
2 T sugar in the raw
Preheat oven to 425 degrees. Cover a baking sheet with parchment paper and sprinkle with half of the sugar in the raw.
Mix the flour, sugar, baking powder and salt together in a mixing bowl. Add the cubes of butter into the dry ingredients. With a pastry cutter or your hands work the butter until it has the texture of a coarse cornmeal with some pea sized bits also. Stir in the buttermilk. Once combined, pour the mixture onto a floured surface. Flatten the dough with floured hands and cut into 3x3 inch squares. Place the squares onto the parchment lined baking sheet. Brush the tops of the biscuits with the heavy cream and sprinkle with the remaining raw sugar. Bake for 10-15 minutes, until the tops are just beginning to turn golden in spots.
Strawberries with Angelica Syrup
1 cup sugar
1 cup water
½ cup chopped angelica stems
3 cups strawberries, washed and sliced
Bring the water, sugar and chopped angelica stems to a boil. Boil the syrup for 15 minutes or until slightly thickened. Set aside to cool completely. Gently combine the cooled angelica syrup with the strawberries 20 minutes before serving. Do not refrigerate.
*Angelica can be difficult to find. At the restaurant we have a farmer that specializes in the harder to find herbs. The angelica in this recipe is imparting an herbaceous quality to the strawberries. If you cannot find angelica, simply add a few leaved of tarragon, basil or mint to the strawberries and syrup before tossing gently. A shot of chartreuse is also a delicious addition to the syrup, if angelica is unavailable.
Whipped Crème Fraiche
½ cup crème fraiche
1 cup heavy cream
2 T sugar
Whip the above ingredients until light and fluffy. Chill until ready to serve. Can be made up to 1 hour ahead of time.
To serve, cut the warm biscuits in half. Top each half with a dollop of whipped crème fraiche, a spoonful of marinated strawberries and the remaining half of the biscuit.