What is time? 10 years ago, I started my adventures off in Tyria with the launch of Guild Wars 2. I remember that first week of playing with my friends and trying to make our way through the story. I started off as a hunter but quickly shuffled to guardian which is when I fell in love with the game. Not only was I enjoying the gameplay and story, I was shocked by the level of detail in the crafting jobs. I began to take a deep dive into the chef profession and was extremely inspired. The details that the team put into all of the recipes really drove me to start working on my culinary skills. A month after the game came out, I started this blog to start my culinary escapades and improve my real cooking skills. Thank you Guild Wars 2 for the inspiration.
I wanted to make a recipe to celebrate and show the growth of my culinary skills over these past 10 years. These Strawberries and Biscuits highlight just that. Biscuits are one of my biggest guilty pleasures and celebration foods. I can make huge mistakes and just eat a full plate of biscuits if I don’t behave myself. Over the years I have worked on several biscuit recipes and I really like the base I work with. Many of my biscuit recipes are adjusted to pair better with the other elements of that recipe. The biscuits are slightly sweet, while salty to counterbalance the sweetness from the strawberry syrup. The creaminess of whipped cream ties this all together. I have an extra set of the ingredients now and might have to make myself a second batch of these to continue celebrating Guild Wars 2’s 10 year anniversary!
Strawberry Syrup
1 lb strawberries, hulled
½ cup lemon juice
¼ cup sugar
pinch of kosher salt
½ tbsp cornstarch
1 tbsp water
Place strawberries in a blender and puree until smooth. Pour the pureed strawberries through a mesh strainer. Add the lemon juice. Transfer to a saucepan over medium-high heat and bring to a boil.
Reduce the heat and add the sugar and salt. Simmer for 15 minutes. Whisk the water and cornstarch in a small bowl. Add the cornstarch slurry to the saucepan and whisk until it has slightly thickened. Allow to cool and then place in the refrigerator overnight before serving.
Biscuit
3 cups all-purpose flour
3 tbsp sugar
1 tbsp baking powder
2 tsp kosher salt
1 cup unsalted butter, cubed and chilled in the freezer for at least 20 minutes
1 cup buttermilk
¼ cup heavy cream
2 tbsp unsalted butter, melted
8 strawberries
1 ½ tsp flaky salt
1 tsp coarse sugar
Combine flour, sugar, baking powder, and salt in a medium bowl. Add the cubed butter and combine with your hands until it resembles coarse cornmeal. Mix in the strawberries. Place in the refrigerator and let rest for 15 minutes.
Remove from the refrigerator, add the buttermilk and heavy cream, and stir until the dough barely comes together. Transfer to a floured countertop and work until the dough just comes together. Roll the dough into a 1-inch tall rectangle. Fold the top third of the dough towards you.
Next, fold the bottom third over the first fold. Reroll the dough again and repeat the fold. Reroll the dough once more. Cut the dough into 9 squares. Place the pieces on a baking sheet with parchment paper. Place in the freezer for 20 minutes.
Preheat oven to 425°F. Remove and brush each of the biscuits with melted butter and sprinkle coarse sugar and flaky salt on top. Bake for 15 to 20 minutes, or until golden brown. Transfer to a wire rack and allow to cool.
Whipped Cream
½ cup heavy cream
1 tbsp confectioners’ sugar
½ tsp vanilla paste
pinch kosher salt
Place the ingredients for the whipped cream in a bowl and whisk until it reaches stiff peaks. Place in the refrigerator to keep cool until you are ready to use it.
Assembly per biscuit
1 biscuit
whipped cream
strawberry sauce
2 strawberries, sliced
Top a biscuit with whipped cream and strawberry sauce. Place the strawberries on top and serve.
Strawberries and Biscuits
Ingredients
Strawberry Syrup
- 1 lb strawberries hulled
- ½ cup lemon juice
- ¼ cup sugar
- pinch of kosher salt
- ½ tbsp cornstarch
- 1 tbsp water
Biscuit
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1 tbsp baking powder
- 2 tsp kosher salt
- 1 cup unsalted butter cubed and chilled in the freezer for at least 20 minutes
- 1 cup buttermilk
- ¼ cup heavy cream
- 2 tbsp unsalted butter melted
- 8 strawberries
- 1 ½ tsp flaky salt
- 1 tsp coarse sugar
Whipped Cream
- ½ cup heavy cream
- 1 tbsp confectioners’ sugar
- ½ tsp vanilla paste
- pinch kosher salt
Assembly per biscuit
- 1 biscuit
- whipped cream
- strawberry sauce
- 2 strawberries sliced
Instructions
Strawberry Syrup
- Place strawberries in a blender and puree until smooth. Pour the pureed strawberries through a mesh strainer. Add the lemon juice. Transfer to a saucepan over medium-high heat and bring to a boil.
- Reduce the heat and add the sugar and salt. Simmer for 15 minutes. Whisk the water and cornstarch in a small bowl. Add the cornstarch slurry to the saucepan and whisk until it has slightly thickened. Allow to cool and then place in the refrigerator overnight before serving.
Biscuit
- Combine flour, sugar, baking powder, and salt in a medium bowl. Add the cubed butter and combine with your hands until it resembles coarse cornmeal. Mix in the strawberries. Place in the refrigerator and let rest for 15 minutes.
- Remove from the refrigerator, add the buttermilk and heavy cream, and stir until the dough barely comes together. Transfer to a floured countertop and work until the dough just comes together. Roll the dough into a 1-inch tall rectangle. Fold the top third of the dough towards you.
- Next, fold the bottom third over the first fold. Reroll the dough again and repeat the fold. Reroll the dough once more. Cut the dough into 9 squares. Place the pieces on a baking sheet with parchment paper. Place in the freezer for 20 minutes.
- Preheat oven to 425°F. Remove and brush each of the biscuits with melted butter and sprinkle coarse sugar and flaky salt on top. Bake for 15 to 20 minutes, or until golden brown. Transfer to a wire rack and allow to cool.
Whipped Cream
- Place the ingredients for the whipped cream in a bowl and whisk until it reaches stiff peaks. Place in the refrigerator to keep cool until you are ready to use it.
Assembly per biscuit
- Top a biscuit with whipped cream and strawberry sauce. Place the strawberries on top and serve.