Homemade Strawberry Biscuits

INGREDIENTS

• 1 cup strawberries
• 2 cups all-purposed flour, (Spooned into measuring cup and leveled off)
• 1 tablespoon baking powder
• 1 teaspoon salt
• ⅓ cup powdered sugar
• ¼ cup butter (salted or unsalted), frozen, (Plus more for brushing biscuits)
• ¼ cup butter-flavored shortening, frozen
• 1 cup buttermilk, cold
• ¼ teaspoon pure vanilla extract (optional)
• ¼ teaspoon pure strawberry extract (optional)
• 1 tablespoon milk, buttermilk or heavy cream, (for brushing biscuits)

GLAZE

• 1 cup powdered sugar
• 1 tablespoon butter
• 2 tablespoon milk
• ⅛ teaspoon pure vanilla extract
• ⅛ teaspoon pure strawberry extract
• salt, pinch

DIRECTIONS

1. Line a baking sheet with parchment paper and set aside.
2. Dice strawberries into tiny pieces and place them on a paper towel to absorb extra juice. Press gently between paper towels to remove additional moisture and set aside.
3. 1 cup strawberries
4. Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
5. 2 cups all-purposed flour,1 tablespoon baking powder,1 teaspoon salt,⅓ cup powdered sugar
6. Grate butter and shortening into the dry ingredients. Use a pastry cutter to mix until the mixture looks like pea-sized crumbs.
7. ¼ cup butter (salted or unsalted), frozen,¼ cup butter-flavored shortening, frozen
8. Add the diced strawberries to the flour mixture and toss to coat.
9. Mix extracts (using) into buttermilk and pour into flour mixture. Gently stir until a soft dough forms.
10. 1 cup buttermilk, cold,¼ teaspoon pure vanilla extract (optional),¼ teaspoon pure strawberry extract (optional)
11. Sprinkle flour on your work surface and turn the dough onto it (the dough will be sticky). Sprinkle a bit more flour over the dough and your hands, then gently knead the dough, adding flour as needed to prevent sticking but keeping the dough slightly wet.
12. Pat the dough into a small rectangle and fold it in thirds (like folding a letter). Turn the dough and repeat several times, this will create flaky layers.
13. Finally, pat the dough out into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour, then press straight down into the dough without twisting.
14.  Place the cut biscuits on the prepared baking sheet about 1/2 inch apart. Refrigerate for 10-15 minutes if the dough has warmed up while handling it.
15. While dough is chilling, preheat the oven to 450 F.
16. Lightly brush the tops of the biscuits with milk, buttermilk or heavy cream. (I prefer heavy cream). Bake on the top rack for about 20 minutes (you may need more time). For a golden brown color, broil on low for a few seconds, but watch closely to prevent burning.
17. 1 tablespoon milk, buttermilk or heavy cream
18. Remove from the oven and brush with melted butter.
19. Mix all glaze ingredients until smooth. Brush half of the glaze over the hot biscuits. Once the glaze has hardened, drizzle the remaining glaze over the biscuits (you don't have to use all of it).
20. 1 cup powdered sugar,1 tablespoon butter,2 tablespoon milk,⅛ teaspoon pure vanilla extract,⅛ teaspoon pure strawberry extract,salt, pinch
21. Serve warm or at room temperature.