- Level
- very easy
- Prep Time
- 10 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 375ËšF (190ËšC). In bowl, whisk flour, 2 tbsp (30 mL) brown sugar, baking powder, baking soda and salt. Reserve 4 tsp (20 mL) butter and cut remaining butter into flour mixture, with a pastry-blender or 2 knives, to coarse crumbs. Using fork, stir in orange zest and 1/4 cup (60 mL) buttermilk until just combined. Turn out onto floured work surface. Pat dough into 1/2-in. (1-cm) thick slab. Using 2.5-in. (6-cm) maple leaf cookie-cutter, cut out 6 biscuits. Re-roll scraps and cut out 4 more maple leafs. Place cut-outs on baking sheet; chill 15 min.
Step 2
Meanwhile, toss strawberries with remaining brown sugar, orange juice and cornstarch. Scrape into greased 11 x 7-in. (2 L) baking dish. Dot with reserved 4 tsp (20 mL) butter. Arrange chilled biscuit cut-outs on top of filling, about 1 in. (2.5 cm) apart. Brush tops of cut-outs with buttermilk.
Step 3
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 minutes before serving warm or at room temperature.
Tip
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Nutrition 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
