This year I decided to work for my weekly CSA share. This means that instead of paying for my weekly share and then picking it up a at a designated drop-off location, I work for 5 hours each week at the farm and take my share home with me that same day. My husband chuckled when I told him about my decision to do this.
But you’re a city slicker, he said.
I’m a girly-girl, I thought to myself.
When I arrive home at the end of those five hours I am sweaty, I’ve got dirt under my nails that won’t come off even with scrubbing, and I just want to dive bomb into my sheets (after a shower, of course!) I just finished my third week and, despite the 100 degree temperature, I have to admit that this make-up wearing, insect-fearing girl is loving it.
This is the second strawberry recipe this month. While we are on the shoulders of being finished with strawberry season here in the mid-Atlantic, many in the northern states are just starting to see ripe strawberries.
I’ve seen many recipes, both on the internet and in cookbooks, for strawberry biscuits. They really are best with fresh berries, either picked yourself or purchased from a local farm stand. They are delicious warm from the oven and my son chose to slather them with homemade preserves.
strawberry and yogurt biscuits
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1 Tbsp baking powder
1 1/2 tsp salt
1/2 cup granulated sugar
1/2 cup unsalted chilled butter, cut into cubes
1 cup very ripe strawberries, chopped
1 1/3 cups plain Greek yogurt
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper.
Combine flours, salt, and baking powder in a food processor. Add butter cubes and pulse until mixture resembles small pebbles. Transfer ingredients to a large mixing bowl and gently add strawberries, folding with large spatula or spoon to coat with dry ingredients. Fold in the sugar and yogurt until just combined. Lightly flour your counter and turn dough out. Knead 4-5 times, being careful not to overwork the dough or it will become tough. Flatten or roll your dough into a 3/4 rectangle. Here you can decide to use a 2 1/2 inch biscuit cutter or simple cut the rectangle into squares, as I did here. Place on prepared cookie sheet and bake until tops are golden brown and biscuits are cooked through, about 15-18 minutes. Remove from oven and enjoy warm.