- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 25 m
- Serves
- 10
Ingredients
- 1 cup
- all-purpose flour
- 250 mL
- 1/2 cup
- packed brown sugar, divided
- 125 mL
- 2 tsp
- baking powder
- 10 mL
- 1/4 tsp
- baking soda
- 1 mL
- 1/4 tsp
- salt
- 1 mL
- 1/2 cup
- cold unsalted butter, cubed, divided
- 125 mL
- 2 tsp
- finely grated orange zest
- 10 mL
- 1/4 cup
- buttermilk, plus more for brushing
- 60 mL
- 3 lb
- strawberries, hulled and sliced
- 1.5 kg
- 3 tbsp
- orange juice
- 45 mL
- 1/3 cup
- cornstarch, sifted
- 75 mL
Directions
Step 1
Preheat oven to 190˚C (375˚F). In bowl, whisk together flour, 2 tbsp (30 mL) brown sugar, baking powder, baking soda and salt. Reserve 4 tsp (20 mL) butter; set aside. Cut remaining butter into flour mixture with a pastry-blender or 2 knives to coarse crumbs. Using a fork, stir in orange zest and 1/4 cup (60 mL) buttermilk just until mixture forms a crumbly dough. Turn out onto floured work surface. Pat into 1/2-in. (1 cm) thick slab. Using 2.5-in. (6 cm) round cookie-cutter, cut out 6 biscuits. Re-roll scraps to cut out more if you have enough dough. Place biscuits on baking sheet; chill 15 min.
Step 2
Meanwhile, in bowl, toss strawberries with remaining brown sugar, orange juice and cornstarch. Scrape into greased 11 x 7-in. (2 L) baking dish. Cut reserved 4 tsp (20 mL) butter into small pieces; dot on filling.
Step 3
Arrange chilled biscuits on top of filling, brushing tops with buttermilk. Bake about 20 min. until biscuits are golden. Cover with aluminum foil (to prevent overbrowning) and bake another 20 to 25 min. until filling is thickened. Cool a few min. before serving warm or at room temperature.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 220
- Fat:
- 10 g
- Saturated Fat:
- 6 g
- Carbs:
- 32 g
- Fibre:
- 3 g
- Sugar:
- 14 g
- Cholesterol:
- 25 mg
- Protein:
- 3 g
- Sodium:
- 170 mg