- 2 tablespoons butter for greasing pan
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons very cold butter cut in small pieces
- 1 cup diced fresh strawberries
- 3/4 cup buttermilk
Preheat oven to 450 degrees.
Grease bottom and sides of a cast iron pan with 2 tablespoons of butter.
In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Using a whisk, stir dry ingredients together thoroughly.
Add the 8 Tablespoons cold butter pieces to the dry ingredients and using a pastry cutter or fork, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.
Add in strawberries and toss to combine.
Lastly, add in buttermilk and gently work together until dough starts to come together
Scoop biscuit dough onto floured surface and gently work together with hands. Pat dough out into disc and fold in half over itself, gather any crumbs and flatten back into a disc. Repeat two more times.
Form a disc about ¾ of an inch thick and cut out biscuits with a floured 2-3 inch biscuit cutter or glass, reworking dough as needed until you have 8 biscuits. Place biscuits into buttered pan very closely together.
Place biscuits into the oven and bake for 15-17 minutes until biscuits are golden brown.
Remove from oven and brush with melted butter if desired.
This is a recipe collected to celebrate Juneteenth. This year, over 70 Black food creatives have to come together to share recipes in a digital cookout, inspired by this holiday and the African diaspora, all to continue their legacy of communion, albeit virtually, and share their history with the world. View more recipes here. Learn more about the importance of Juneteenth and why it matters in this article here.