Getting ready to hit the road for a few days on lovely Shelter Island with some good friends -- but before we go, I leave you with this little bit of breakfast deliciousness. For Father's Day, I wanted to make something special for Mark, and he loves him some strawberry shortcake. I started to think that if made with biscuits, it's pretty breakfast-y -- so with a little tweaking, I turned it into a morning meal. Make it with strawberries while they're still juicy and sweet -- or try it with other berries, or nectarines or plums. Heck, in the winter you could saute up some apples and pears, too.
Enjoy -- and happy 4th!
Breakfast Strawberry Shortcake
(Recipe by me, with help)
Biscuits (adapted from this recipe)
1 1/2 cups whole-wheat pastry flour (or all-purpose)
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
4 Tbsp. (1/2 stick) cold unsalted butter, cut into pieces
1/4 cup plain, full-fat yogurt
1/2 cup whole milk (or sub 3/4 cup buttermilk for the yougurt and milk)
1 Tbsp. milk or cream (for brushing)
1. Position a rack in the middle of the oven and preheat to 425ºF. Line a large baking sheet with parchment or Silpat.
2. In a large bowl, combine flour, sugar, baking powder, salt and baking soda (you can sift, but I just whisked). Blend in butter with your fingertips until mixture resembes coarse meal. Add yogurt and milk and stir with a fork until dough just holds together.
3. Turn dough out onto a well floured surface and knead 5 to 7 times, just until dough holds together. Pat it into about an 8-by-5-inch rectangle (don't worry about making it perfect). Cut dough into rough squares with a chef's knife, or into rounds with a biscuit cutter. Place 2 inches apart on baking sheet and brush with milk or cream. Bake for 12 to 15 minutes, until pale golden. Let cool on a wire rack. Serve warm.
While the biscuits are baking make...
1 quart strawberries, hulled and quartered
1 Tbsp. sugar
Pinch of salt
1 Tbsp. orange zest
Combine all ingredients in a bowl and stir gently until the sugar dissolves. Cover and let stand at room temperature, stirring occasionally, until the berries are juicy and beginning to soften, 15 to 20 minutes.
2 oz. mascarpone cheese
3/4 cup plain full-fat yogurt
2 tsp. honey
Combine all ingredients in a bowl and whisk until well mixed. Refrigerate until ready to serve. (Add more honey if you like it sweet.)
To serve: Split a biscuit. Drop a dollop of mascarpone cream on top and scatter berries over cream.