Recipe: Estia's Little Kitchen Cinnamon Biscuits with Strawberries & Cream

Chef Colin Ambrose of Estia’s Little Kitchen invites you to try your hand at making their Cinnamon Biscuits with Strawberries and Cream! This tasty dessert is perfect after a hearty fall meal. Enjoy!

Cinnamon Biscuits with Strawberries & Cream

Set oven to preheat at 375° F

Melt 3 tablespoons butter and set aside

Place parchment paper on 1 – full or 2 – 1/2 sheet pans

In a large mixing bowl combine the following with a whisk:

3 1/2 cups a-p flour
1 1/2 cups cake flour
1/2 cup coconut sugar
3 teaspoons kosher salt
3 tablespoons baking powder
2 cups cold unsalted butter (cut to small cubes)

Sift flours then combine all with a potato masher until the butter and flour make small balls (3 min) Add 2 cups buttermilk and continue mixing by hand for first 2 minutes. Transfer mixture to a cold, flour dusted surface. Roll with a rolling pin until flat, 1 inch thick. Cut biscuits with a cylinder and move to the parchment covered sheet. Place in refrigeration for 20-30 minutes.

Using a brush, coat melted butter on the biscuits. Now dust the biscuits with cinnamon sugar. Place in hot oven for 20 min or until golden brown.

Serve with:

Strawberries

2 cups cold heavy cream

3 tablespoons cinnamon sugar

Arrange all on plate with hand whipped heavy cream & cinnamon sugar and fresh strawberries.