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