You know how I hate to waste. There was syrup left from the Meyer lemons/Pixie tangerine candy experiment. So, the extra box of strawberries just became the most delicious runny jam. I know I’ve told you before how to make jam: wash and de-stem the strawberries, cut and put them in pot with sugar. I used the syrup instead of adding sugar and it was delicious with a hint of lemon on homemade biscuits.
Try this recipe for Cream Biscuits from Chez Panisse:
1.5 cups flour (cake flour is best, but regular will do)
Pinch of salt, or not
4 tsp sugar
2 tsp baking powder
6 tbsp unsalted organic butter cold
10 tbsp organic cream, plus 1 tbsp for brushing on top
Sift dry ingredients. Break up butter into pea-sized pieces.
Add 10 tbsp cream and bring dough together.
Roll into a small disk that is 1-2 inches thick (I like my biscuits high!) and cut with anything round or with a biscuit cutter.
Baste top with cream.
Bake at 400 degrees for 15-20 minutes or until brown on top. Best eaten right out of the oven.