Strawberry Shortbread Pop-Up

This Thursday from 11:00 a.m. – 2:00 p.m. we will be offering a house-made strawberry shortbread dessert paired with our weekly barbecue lunch on the patio. Scroll down to preview Chef Gabe’s shortbread biscuit recipe!

INGREDIENTS:

• 2 cups (248g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoon granulated sugar
• 1 ½ cups (356ml) heavy whipping cream

INSTRUCTIONS:

• Preheat oven to 425°F. Grease a cookie sheet with butter or shortening.
• Whisk flour, baking powder, salt and sugar in a large bowl.
• Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
• Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you’ll get about 8 biscuits, unless you want them smaller.
• Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway through baking for even cooking. Cool biscuits before serving.