Strawberry Chamomile Buttermilk Biscuits
“Florals? For spring? Groundbreaking…”
Unlike Meryl Streep in The Devil Wears Prada, I am embracing everything that spring has to offer—especially the florals.
So, without further adieu, here are my Strawberry Chamomile Buttermilk Biscuits. These are fruity, floral, buttery, and oh-so-flaky. They are a riff from my other Buttermilk Biscuit recipe, a tried and true staple in my kitchen (and my first official recipe on the blog!).
The freeze-dried strawberries are blended into a fine powder, giving these biscuits a sweetness and a lovely pink hue. These may look like scones, but they are technically biscuits. I prefer biscuits to a scone any day.
The chamomile provides a wonderful floral note and aroma to these biscuits—you will feel like you are picnicking in a spring meadow filled with spring flowers and babbling creeks.
These are best served warm with lots of butter and strawberry preserves. Enjoy!
Prep Time: 5 minutes | Cook Time: 25 minutes (plus 30 minutes of chilling)
Yields: 4
Ingredients:
1-1.2 oz bag of freeze-dried strawberries
2 tbsp chamomile tea (from 4-5 bags of tea)
2 cups all-purpose flour
1 tbsp baking powder
1 tsp kosher salt
6 tbsp unsalted butter, sliced into 1/4” pads
3/4 cup cold low-fat buttermilk
1 egg + 1 tbsp water for the egg wash
butter and strawberry preserves for serving
Method:
Blend the freeze-dried strawberries in a food processor on high until fully powdered. You should have about 1/2 cup of strawberry powder.
Whisk the strawberry powder, chamomile tea, flour, baking powder, and kosher salt in a large bowl.
Cut the cold butter into the flour mixture with your hands (just rubbing the butter into the flour with your fingers) until the dough resembles a coarse meal-like texture.
Make a well in the center of the bowl and pour the cold buttermilk in. Using your hands, mix the ingredients until you reach a shaggy dough. Transfer to a clean surface and pat it into a rectangle as best you can. If there seems to be a lot of loose flour, pack it in as best you can—once the dough chills, it will stick together better. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 400°F. Line a small baking sheet with parchment paper.
On a clean work surface, pat the dough into a rectangle about 1/2” thick. Cut the dough in half, and press one half down onto the other until combined. Do this four times. This is what creates the buttery layers. Pat the dough into an even square about one inch thick.
Cut the dough into four even pieces and place them on the prepared baking sheet, leaving a little room between each one.
Beat the egg and water together to create an egg wash, and brush the tops of the biscuits with it.
Bake for 25 minutes or until the biscuits are golden brown. Let cool for 10 minutes before serving with butter and strawberry preserves. Enjoy!
