Strawberry Shortcake 2.0

Buttermilk Biscuit- makes 4

• 1 cups AP flour
• 1t. baking powder
• 1/4 t. baking soda
• 1/4  t. salt
• 4 T. butter, cold in pieces
• 3 oz buttermilk plus additional for brushing

1. Pre-heat oven@ 425. Put dry ingredients into the cuisinart with the butter.
2. Blitz until you get the butter into the size of a pea.  Drizzle in buttermilk until dough is combined. Gather dough into a ball. Turn out onto lightly floured surface.  Gently knead until it comes together. Roll or pat dough to a 1/2 inch thick.
3. Use a cutter that is lightly floured. Put on baking sheet. Brush with buttermilk.
4. Bake until golden brown. 12-15 minutes.

Sauteed Strawberries

• 1 pint     Strawberries, very ripe, preferably local, hulled and halved
• 3 Tb       Water
• 2 Tb       Sugar
• 1 ea       Vanilla bean
• 2 ea       Lime, zested and juiced
• 1 tsp      Balsamic Vinegar, aged

In a sauté pan combine the water, sugar and vanilla bean and bring to a quick simmer. Add the strawberries and toss just to warm them, remove from the heat, add the lime zest,lime juice and vinegar and toss again.

To Finish

Tear or slice the biscuit in half and spoon the strawberries on, then place a dollop of vanilla yogurt on the strawberries. Drizzle the syrup from the pan over the yogurt and around the biscuit.  Place some fresh micro arugula or micro basil on top. Serve