Brown Butter Strawberry Shortcakes

Brown Butter Strawberry ShortcakesFather’s Day is coming up! Normally, I would write a sappy post about my dad (he’s a great guy–see here and here), but he’s a little Internet shy. I don’t blame him. So, instead of writing about him and a dessert he would love, I’m going in the opposite direction.

Brown Butter Strawberry ShortcakesMy dad doesn’t care for strawberries, so in order to keep him out of this post, I am bringing you Strawberry Shortcakes. But not just any old strawberry shortcakes–these little guys are made with brown butter. See those gorgeous golden brown biscuits? They’re full of the stuff.

Brown Butter Strawberry ShortcakesSo, how exactly does one make biscuits with brown butter? Well, logically, you start by browning the butter. Place a stick of butter in a saucepan over medium-low heat, and then babysit it. No, helicopter parent it. It will melt and bubble and sputter for a few minutes, and you need to be swirling it frequently. Don’t leave the room, don’t check your work emails, don’t strike up a conversation with your roommate. You need to watch that butter. Just when you think it’s not going to do anything beyond splatter your stovetop, the solids in it will turn brown and give off an incredibly rich, nutty aroma. That’s how you’ll know it’s ready. Immediately pour it into a little bowl–don’t let it sit in the pan or it will burn. Burnt butter is not delicious.

Brown Butter Strawberry ShortcakesOnce that brown butter isn’t searing hot anymore, place it in the fridge. Unlike most recipes calling for brown butter, this recipe will not work if the butter is liquid. For our biscuits to be flaky (instead of brown butter-flavored hockey pucks), it needs to solidify and be very cold. This will take a few hours. I recommend browning the butter the night before you want to use it. That way there’s no waiting the next day.

Brown Butter Strawberry ShortcakesMaking brown butter biscuits is a lot like making Buttermilk Biscuits. Whisk together flour, baking powder, a few tablespoons of brown sugar (these are decidedly sweet), and a touch of salt. Use a pastry blender or your fingertips to cut the cold brown butter into the dry ingredients, before stirring in some cold half-and-half. I don’t recommend using milk in this recipe. When the butter browns, its water content evaporates. Using a liquid with a higher fat content helps restore some of that lost moisture.

Brown Butter Strawberry ShortcakesBrown Butter Strawberry ShortcakesTurn the dough onto a floured surface. Pat it out and give it a few folds to ensure flakiness before cutting it into rounds. Pat your leftovers back together and cut them again–you should get about a dozen biscuits. Place them close together on a lined baking sheet, brush them with more half-and-half and sprinkle coarse sugar over the tops. Bake them for 12-14 minutes, just until puffed and golden.

Brown Butter Strawberry ShortcakesWhile the biscuits are baking, fold together a ton of sliced strawberries and a bit of sugar. Cover the bowl in plastic wrap and let them sit. This is called macerating–it will allow the berries to release a lot of moisture, creating a delicious strawberry syrup. The longer they sit, the more liquid there will be. The strawberries pictured only sat for half an hour, but you can do this up to a day in advance; just let the berries macerate in the fridge.

Brown Butter Strawberry ShortcakesBrown Butter Strawberry ShortcakesWhen your biscuits are cool and your strawberries are to your liking, whip some cream. Slice the biscuits in half and layer them with the strawberries and whipped cream–there are no hard and fast rules about how much of each, at least as far as I’m concerned. Just pile them up how you like them, and then dig in!

Brown Butter Strawberry ShortcakesY’all, these Brown Butter Strawberry Shortcakes are in. sane. INSANE. Beyond the absolute perfection that is the combination of strawberries and whipped cream, there are the incredible brown butter biscuits. They are lightly sweet, but rich from the brown sugar and the nutty brown butter. Layered with the berries and cream–well, they’re about as wonderful as strawberry shortcake gets. Even my dad might like β€˜em.Brown Butter Strawberry Shortcakes

Brown Butter Strawberry Shortcakes
makes 12 servings

Brown Butter:
1/2 cup (1 stick) unsalted butter

Brown Butter Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons light or dark brown sugar, packed
1/2 teaspoon Kosher or sea salt
1/2 cup brown butter, solid, very cold
2/3-3/4 cup half-and-half, very cold, plus more for brushing
1 tablespoon coarse sugar (like turbinado), for sprinkling

Strawberries:
1 1/2 pounds (24 ounces) fresh strawberries, hulled and quartered (about 4-5 cups)
1/3 cup granulated sugar

Whipped Cream:
1 cup heavy cream
1 teaspoon pure vanilla extract
1-2 tablespoons granulated sugar

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl. Let the butter cool to room temperature before refrigerating until solid and very cold, several hours or overnight.

Make the biscuits. Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

In a large mixing bowl, whisk together flour, baking powder, brown sugar, and salt. Add cold brown butter. Use a pastry blender or clean fingertips to cut the butter into the flour until the largest pieces are the size of small peas. Stir in 2/3 cup half-and-half. Add more half-and-half by the tablespoon (up to 2 tablespoons), until no unincorporated bits remain.

Turn dough out onto a floured surface. Pat it to 1/2-inch thickness. Fold it in half and give it a quarter turn (more details on this process here). Repeat patting and folding until you have done it 3-4 times total. Use a 2 1/2-inch round cutter to cut biscuits. Pat scraps back together and cut a few more. Place biscuits close together on the prepared pan. Brush them with more half-and-half and sprinkle with coarse sugar. Bake 12-14 minutes, until puffed and golden. Let biscuits cool in the pan on a rack until they reach room temperature.

While the biscuits are baking, fold strawberries and sugar together in a medium mixing bowl. Cover the bowl with plastic wrap and let sit at room temperature for up to an hour. This may also be done a day in advance–just let the strawberries macerate in the refrigerator.

When the biscuits are cool and the strawberries are ready, whip the cream. In a large mixing bowl, combine heavy cream, vanilla, and sugar. Use an electric mixer on medium-high speed to whip cream until soft peaks form.

Assemble shortcakes. Slice biscuits in half. Lay the bottom half of a biscuit on a plate. Top with strawberries and whipped cream. Place the top half of the biscuit over the top. Spoon on more strawberries and whipped cream. Repeat with remaining biscuits. Serve immediately.

Brown Butter Strawberry Shortcakes

Buffalo Chicken Biscuits

Buffalo Chicken BiscuitsGrowing up in Texas, I was surrounded by football. On Friday nights, we went to high school football games. Saturdays were reserved for watching the TCU and UT games, and Sundays were for church and the Dallas Cowboys. My parents were (and are) both very into it, but I’ve just never understood the appeal.

It’s not that I don’t like sports. I love baseball (I can’t wait for the playoffs!) and have been known to enjoy watching PGA golf. Yes, I watch golf–I blame my dad. But football just doesn’t do it for me. Total snoozefest. But I will come over to your house and watch the game anyway because I love game day food. If there are chips and guacamole, artichoke dip, or Double Chocolate Fritos Cookies, I will probably show up. If you are serving wings, I will be there for the pre-game show and stay through the post-game show because I love buffalo chicken almost as much as I love breathing.

Buffalo Chicken BiscuitsToday, I’m bringing you my new favorite game day snack: Buffalo Chicken Biscuits. Soft cream biscuits sandwiched with shredded buffalo chicken and homemade blue cheese dressing. Y’all, these are insanely good.

They’re also super simple to throw together. Start by making the world’s easiest scratch biscuits. There’s no chilling, rolling, or fancy folding here. Nope. These biscuits are as simple as stirring heavy cream into dry ingredients. Press the dough into a 9×13″ pan and score it so that there are sixteen little rectangles. Brush the biscuits with a little more cream and bake for 15-20 minutes, until golden.

Buffalo Chicken BiscuitsShred some cooked boneless skinless chicken breasts, and toss them with some homemade buffalo sauce. If you didn’t know already, buffalo sauce is just a combination of Frank’s Red Hot and butter. Melt them together and voila!

Next, make some blue cheese dressing. Sure, you could use your favorite bottled variety, but the homemade stuff is so much better and so easy, it’s ridiculous. Stir together mayonnaise and sour cream. Then, stir in some blue cheese crumbles. That’s it! You could definitely use this on salads, but you may want to thin it with a tablespoon or two of milk.

Buffalo Chicken BiscuitsBuffalo Chicken BiscuitsBuffalo Chicken BiscuitsNow, to assemble. Remove the biscuits from the pan and slice them in half. Place the shredded buffalo chicken on half of the sliced biscuits, and spread the blue cheese dressing on the rest. Sandwich them together and serve with carrots, celery, and more blue cheese!

Buffalo Chicken Biscuits will be a hit at your next game day get-together. Between the soft, tender biscuits, the spicy, tangy chicken, and the blue cheese, everyone will want this recipe. This combination is also a favorite of mine for easy weeknight meals. Serve a couple of these little biscuit sandwiches (or put the good stuff on some hamburger buns) and make a salad, and your whole family will be happy 😊Buffalo Chicken Biscuits

Buffalo Chicken Biscuits
biscuit recipe from Dinner with Julie
makes 16 small sandwiches

Cream Biscuits:
3 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
2 cups heavy cream, cold, + extra for brushing

Shredded Buffalo Chicken:
1 lb boneless skinless chicken breasts
4 tablespoons butter
1/2-2/3 cup Frank’s Red Hot Cayenne Pepper Sauce

Blue Cheese Dressing:
1/2 cup mayonnaise
1/2 cup sour cream

3/4 cup blue cheese crumbles

For Serving:
carrot sticks
celery sticks
blue cheese dressing

Make the cream biscuits. Preheat the oven to 400F. Line a 9×13-inch pan with foil and grease lightly. Set aside.

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Pour in heavy cream, and use a silicone spatula or wooden spoon to stir everything together. The dough should be a little shaggy, but come together after a few kneads with clean hands. Transfer dough to the prepared pan and press it into one even layer. Use a chef’s knife (not serrated) to score it into 16 rectangles. Brush with additional heavy cream. Bake 15-20 minutes, until golden and cooked through. Place the pan on a rack and allow to cool for at least 20 minutes before removing from the pan.

Cook the chicken. Place chicken in a pot or high-sided pan. Pour in cold tap water until the chicken is covered by one inch. Place pan over medium-high heat. Bring it to a simmer and let cook for 25-30 minutes, until cooked through. Remove chicken from water and allow to cool for 10 minutes. Use two forks to shred the chicken.

To make the buffalo sauce, combine butter and Frank’s Red Hot in a microwave-safe bowl. Microwave in 30 second increments, stirring frequently, until butter is melted. Pour sauce over shredded chicken and toss with the shredded chicken. Set aside until ready to use.

Make the blue cheese dressing. In a small bowl, stir together mayonnaise and sour cream. Stir in blue cheese crumbles. Refrigerate until ready to use.

Assemble the sandwiches. Slice each biscuit in half. Top one half with about two tablespoons of buffalo chicken. Spread the other half of each biscuit with blue cheese dressing. Put sandwiches together. Serve sandwiches immediately with carrots, celery, and additional blue cheese dressing, if desired.