The recipe I was inspired by comes from Half Baked Harvest. I also opted to not use a food processor for the dough and instead worked with my hands. The only ingredient I changed was adding butter between the layers of dough instead of cream cheese.
The recipe was a huge hit for Easter and kept everyone curious about what I was making! The recipe itself took about 40 minutes to prep and 40 minutes to bake. It was fun to have everyone invested in the process and get excited about trying it.
INGREDIENTS
STRAWBERRY BOURBON
- 6 cups Strawberries, frozen or fresh
- ¼ cup Honey
- 1 tbs. Cornstarch
- 3 tbs. Bourbon
- 2 tbs. Lemon Juice
- 2 tsp. Vanilla Extract
BISCUITS
- 3 ½ cups All-Purpose Flour
- 2 ½ tsp. Baking Powder
- ¼ tsp. Salt
- 2 sticks Unsalted Butter, cold and cubed
- 1 cup Buttermilk
- 9 tbs. Unsalted Butter, divided into 3 equal parts
- Melted Butter, for brushing
- Coarse Sugar, for sprinkling
INSTRUCTIONS
Preheat oven to 400 degrees F.
In a large bowl, with your hands, combine flour, baking powder, salt, and butter. Combine until clumps of butter form into pea-sized balls. Drizzle in buttermilk until the dough is "shaggy" looking. It will look dry.
Put the dough onto a clean surface and pat it into a 1-inch thick square. Cut the dough into 4 pieces.
Taking 3 tbs of butter, press into 1 square of dough. Repeat with two other sections of dough.
Stack the three buttered sections. Top with the fourth section of dough, which has no butter on top. Lightly flour the surface and roll it into a 1-inch thick rectangle.
Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze for 10 minutes.
While that cools, in an oven-safe skillet combine half the strawberries and honey over high heat.
Bring the berries to a boil, about 5-10 minutes, until the juices are bubbling. Remove from heat and add the remaining strawberries, cornstarch, bourbon, lemon juice, and vanilla.
Remove the biscuits from the freezer, brush them with melted butter, and sprinkle them with coarse sugar. Arrange the biscuits on top of the strawberries. Place the skillet on a baking sheet* and bake for 35-40 minutes. Let cool and serve with ice cream.
*Tip: Be careful of strawberry overflow in your oven! Either place the skillet on a baking sheet or line your oven with foil.
Preheat oven to 400 degrees F.
In a large bowl, with your hands, combine flour, baking powder, salt, and butter. Combine until clumps of butter form into pea-sized balls. Drizzle in buttermilk until the dough is "shaggy" looking. It will look dry.
Put the dough onto a clean surface and pat it into a 1-inch thick square. Cut the dough into 4 pieces.
Taking 3 tbs of butter, press into 1 square of dough. Repeat with two other sections of dough.
Stack the three buttered sections. Top with the fourth section of dough, which has no butter on top. Lightly flour the surface and roll it into a 1-inch thick rectangle.
Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze for 10 minutes.
While that cools, in an oven-safe skillet combine half the strawberries and honey over high heat.
Bring the berries to a boil, about 5-10 minutes, until the juices are bubbling. Remove from heat and add the remaining strawberries, cornstarch, bourbon, lemon juice, and vanilla.
Remove the biscuits from the freezer, brush them with melted butter, and sprinkle them with coarse sugar. Arrange the biscuits on top of the strawberries.
Place the skillet on a baking sheet* and bake for 35-40 minutes. Let cool and serve with ice cream.
Be careful of strawberry overflow in your oven! Either place the skillet on a baking sheet or line your oven with foil.
It's amazing because it serves 12 people easily, all in one skillet. The biscuits come right out and perfectly balance out the strawberries.
Please let me know if you try it and reach out to me on Instagram. On Instagram and Pinterest I will also be posting a video tutorial!
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If you would like a quick video tutorial check it out on my IG or Pinterest linked below!
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