Strawberry Biscuits With Strawberry Cream Cheese Spread Recipe

The other day while in the kitchen I developed these strawberry biscuits with a strawberry cream cheese spread. The fresh strawberries in the biscuits and strawberry cream cheese spread tasted like you were eating strawberry shortcake for breakfast. I have to admit, I’ve been guilty of this a time or two, okay… more than that! I just can’t help myself, sometimes this gal just needs cake for breakfast or a doughnut, chocolate or maybe even a piece of lemon pie! I. know. totally not healthy, but I’m telling you, sometimes my friends, sometimes. You followin’ me?! 🙂 I’ve been so excited about strawberry season. I just love concocting recipes with strawberries. These biscuits were great for a yummy breakfast treat, but they will also be welcomed the next time I make strawberry shortcake. I’ve always made strawberry shortcake with biscuits, it’s how I was taught. There’s something about a hot biscuit with the melted butter, cold sweet strawberries and fresh whipped cream combined. The combination makes my taste buds do the happy dance. I know a lot of folks serve strawberry shortcake with angel food cake. So, how do you roll when it comes to making strawberry shortcake, angel food or biscuits? I’d have to say, “I’m a biscuit gal, with buttah of course!”  🙂

1 cup butter, salted, room temp.

1 1/3 cup sugar

1 teaspoon pure almond extract

2 large eggs, room temp.

16oz. (1 pound) strawberries, washed, hulled, divided. (dice 8oz. for the biscuit recipe and cut the other 8 oz. in half for the cream cheese spread)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup milk (I used 2%)

1. In a standing mixer, beat butter, sugar and almond extract until light and fluffy. Beat in eggs, stir in 8oz. of diced strawberries.

2. In a large bowl, combine flour, baking powder and baking soda; whisk. Add dry ingredients to creamed mixture alternately with milk.

3. Chill dough over night.

4. Dough will be sticky. Sprinkle flour on top of dough or as needed to help with stickiness. Divide dough in half and roll out onto a lightly floured surface to about 1/2 inch thickness. Cut out biscuits with a 3 inch round glass or cookie/biscuit cutter. Place biscuits on a lightly greased baking sheet and bake for 10 minutes or until edges are slightly golden. The tops should not be golden. This will dry out the biscuit. Serve biscuits warm with cream cheese spread.

2 packages original cream cheese 8 oz. each

1/3 cup powdered sugar

8 oz. strawberries (washed, hulled, cut in half)

1. In a standing mixer, beat cream cheese and powdered sugar until smooth. Next beat in 8oz. reserved strawberries until the consistency is some what smooth. (Berries will break down.) Beat for about 3 minutes. Cover cream cheese and place in the refrigerator for at least 1 hour for the flavors to marry. Store cream cheese spread in a covered container in the refrigerator.

Notes: Biscuits can be frozen. To freeze store in Ziploc gallon sized bags.To thaw, remove desired amount from bag and bring to room temperature, heat in a microwave or wrap in foil and heat in a preheated 350 degree F. oven until heated through. If freezing biscuits, cool completely before freezing.