From the kitchen of Chef Jared Tees at L'Auberge Baton Rouge
Prep Time: 1 Hour
Yields: 6 Servings
- 4 pints Louisiana strawberries, hulled and quartered
- 3 oz cane sugar
- 2 tbsp Grand Marnier
- 1 c all-purpose flour
- 1/3 tsp iodized salt
- 1 tsp baking powder
- 1 tbsp cane sugar
- 1/4 c cold unsalted butter, diced
- 1/3 c whole milk
- 1/2 vanilla bean pod, scraped
- 2 c heavy cream, whipped lightly
- 4 tbsp powdered sugar
Method: Combine the strawberries, sugar & Grand Marnier in a bowl. Smash ¼ of the berries with a fork on the side of the bowl & mix in with the remaining berries. Cover & allow to rest for 30 minutes. In a large mixing bowl, sift together flour, salt, baking powder & sugar. Cut in the butter until the mix is course. Add milk & mix until the biscuit dough forms. Roll out to 1-inch thickness on lightly floured surface. Using a biscuit cutter, cut into 6 biscuits. Bake at 400 degrees for about 25 minutes, or until golden brown.
Whip together vanilla, cream & powdered sugar in a small bowl until thick.
Pull biscuits apart & place bottom half in a bowl. Spoon strawberries over & top with cream. Place top of biscuit in top & dust with powdered sugar. If you have some homemade vanilla ice cream around, that’s a nice addition to this recipe!