Almond Cream Drop Biscuits with Local Strawberries
Recipe from Chef Bryan, Haggen Market Street Catering | Makes 8 servings
There’s nothing like the first local berries of the season. With Northwest strawberry season upon us there’s no shortage of ways to enjoy one of our favorite summer berries.
- 3 c all-purpose flour
- 1½ tsp Kosher salt
- 4½ tsp baking powder
- 6 Tbsp sugar
- 2½ c heavy cream
- 3 Tbsp heavy cream
- ½ c sliced almonds
- 1 tsp grated nutmeg
- 2 Tbsp sugar
- 1½ lb fresh, local strawberries
- ¼ cup sugar
- 2 tsp lemon zest
- 1 c heavy cream
- 2 Tbsp honey
- ½ tsp pure vanilla extract
- Powdered sugar
Combine all dry ingredients in a large bowl. Add cream and mix until the dough comes together. Powder hands with flour then divide the dough into 8 equal pieces. Place each piece onto a baking tray lined with baking paper. Slightly flatten each piece. Brush each biscuit with cream then sprinkle with nutmeg and sugar. Top each one with almonds. Bake at 350 degrees for 18 -20 minutes.
Cut off tops and quarter strawberries. In a blender, puree a quarter of the berries with sugar and lemon zest. Combine puree with remaining cut berries one hour before serving.
Place heavy cream, honey and vanilla in a small bowl or mixer and whip cream to a soft peak.
To plate, slice biscuit in half and fill with strawberries. Top with a big dollop of whipped cream then sprinkle with powdered sugar. Garnish with a sprig of fresh mint.