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Buttermilk Biscuit Strawberry Rhubarb Shortcake

June 24, 2011

Buttermilk Biscuit Strawberry Rhubarb Shortcake
Chef Michael Kloeti
Michael's on the Hill Restaurant

Yield: 6 biscuits

Biscuits

Ingredients:

  • 2 Cups All Purpose Flour
  • 1/2 t Baking soda
  • 1/2 t Salt
  • 1/2 t Cream of Tartar
  • 2 T Sugar (for savory recipes, please omit)
  • 1 each Lemon zest
  • 6 T Butter
  • 1 ¾ Cups Buttermilk-just enough to come together-you may not need it all

Note: Buttermilk will help to create a light, airy texture, and impart a nice flavor. Always make sure your butter and cream are all very cold, just like pie dough. This will make the biscuits light and flakey. Handling the dough as little as possible will keep the biscuits from becoming tough. 

Instructions:

1. Sift dry ingredients together, mix well.

2. Add in butter, combine until the butter are the size of peas. These will melt into the biscuits as they cook, creating layers of dough and butter. That is what will create the flakiness.

3. Add buttermilk-just enough for mixture to hold together.

4. Knead lightly for one minute-DON'T OVERWORK.

5. Roll or pat out gently to about 1-inch thick, cut out biscuits with a 3-4-inch round cutter and place on a parchment lined sheet pan touching each other. This will help in rising.

6. Top with a bit of soft butter. 

7. Bake at 350 degrees for approx. 15 minutes until lightly golden brown.

8. Cool on a rack.

These biscuits will hold for 3 days if wrapped well and refrigerated. Reheat in the oven for about 5 minutes at 350 degrees. (But they will never last!)

Chantilly Cream

Ingredients:

  • 1 1/4 Cup Heavy Cream, chilled
  • 2 1/2 T Sugar, granulated
  • 1 t Vanilla extract, pure

Instructions:

Combine all ingredients and whip to soft peaks.

Strawberry-Rhubarb

Ingredients:

  • 2 Stalks, small (7 oz) Rhubarb, washed, peeled, deveined, sliced very thin
  • 1 Quart Strawberries, washed, hulled and quartered
  • 2 Tablespoons Sugar, granulated
  • 1 Each Orange juice and zest  
  • To Taste (Optional) Grand Marnier
  • 6 Leaves, Small Mint, sliced thinly

Instructions:

In a bowl, incorporate all ingredients and allow it to macerate for 30 minutes.

Assembly:

Slice the biscuit in half and top with a heaping spoon of the berry mixture and macerating juices. Top the berries with a nice dollop of mascarpone cream. Gently top with the other biscuit half and sprinkle with powdered sugar. Garnish with additional mint if desired.

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