Strawberry Biscuits with Lemon Curd Whipped Cream

Use fresh strawberries and lemon to create a sweet biscuit. Made with Pamela’s Baking & Pancake Mix. Recipe and photo courtesy of Recipe Runner.

Ingredients

    Yield:

      Strawberry Biscuits
    • 1 cup Pamela's Baking & Pancake Mix
    • 2 tablespoons cold unsalted butter, cut into small pieces
    • 1/4 cup cold milk of choice
    • 3 tablespoons cold plain non-fat Greek yogurt, 2% may also be used
    • 1/4 teaspoon vanilla extract (optional)
    • 2 teaspoons lemon zest
    • 1/3 cup diced strawberries
    • Raw/Turbinado Sugar for topping the biscuits
      Lemon Curd
    • 2/3 cup granulated sugar
    • 1 tablespoon lemon zest
    • 1/2 cup fresh lemon juice
    • 2 eggs
    • 2 teaspoons cold butter, cut into small pieces
      Lemon Curd Whipped Cream
    • 1/4 cup cold whipping cream
    • 1/3 cup plain non-fat Greek yogurt, 2% may also be used
    • 2 teaspoons granulated sugar
    • 2 tablespoons lemon curd, plus more for swirling in at the end
Directions

    LEMON CURD

    Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).

    Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.

    Remove from the heat and whisk in the cold butter.

    Strain the curd if desired for a smoother texture (optional)

    Cool the lemon curd before covering and chilling in the fridge.

    Note:

    To save time, the lemon curd may be prepared several days in advance and stored in an airtight container in the refrigerator.

    STRAWBERRY BISCUITS

    Line a baking sheet with parchment paper and preheat oven to 375 degrees.

    In a medium sized bowl use a pastry cutter or your hands and work together the baking mix and cold butter until pea sized crumbles form.

    In a glass measuring cup, whisk together the milk, yogurt and vanilla extract (if you are using it) then pour into the baking mix.

    Fold together until almost combined with a rubber spatula.

    Add in the lemon zest and diced strawberries folding together until everything is combined.

    Use a 1 1/2 tablespoon sized cookie scoop (or a heaping tablespoon) to drop the biscuit dough onto the prepared baking sheet.

    Sprinkle the tops of the biscuit dough with raw/turbinado sugar then place them in the oven to bake for 11-14 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

    Cool the biscuits on a wire rack.

    LEMON CURD WHIPPED CREAM

    In the bowl of a stand mixer with the whisk attachment, whisk together on medium-high speed the cold whipping cream, yogurt and sugar until soft peaks form.

    Add in the cold lemon curd and whisk again on medium-high speed until thoroughly combined.

    Pour into a serving bowl and swirl in another spoonful of the lemon curd.

    Serve the lemon curd whipping cream with the strawberry biscuits.

Customer Reviews

Based on 5 reviews
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D
Double the quantity

These biscuits were excellent. You want the vanilla for sweetness and then don't need the sugar topping. This made 9 very small biscuits; for the trouble of baking, I would double the recipe.

R
Rebecca

Great recipe. I substituted greek yogurt for cream cheese, since it's what I had around, and turned the broiler on low for the last two minutes of baking to enhance the browning on top. They came out very pretty. Next time I'll make a double batch.

C
Crystal Thompson

Pretty good, but I had SO much Curd left over. Also, the biscuits were very small. If I was to feed a family of 4, I would have to double the biscuit recipe.

M
Maria

Sooo good. I used half regular mix and half of the paleo mix to give more texture. Def will make again.

S
Sheri

Wonderful biscuits a must