Breakfast Strawberry Shortcakes
Heartier biscuits topped with vanilla yogurt and sliced strawberries make for a perfect breakfast splurge.
Ingredients
For the biscuits:
- 1 cup all-purpose flour (120 grams)
- ¾ cup whole wheat flour (85 grams)
- ⅓ cup old-fashioned rolled oats (33 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter , cold and cubed (85 grams)
- ¾ cup cold buttermilk (180 ml)
For assembly:
- 3 cups vanilla yogurt (960 grams)
- 3 cups sliced fresh strawberries (500 grams)
Instructions
- To make the biscuits, preheat oven to 400°F. Line a sheet pan with parchment paper.
- In a large bowl combine the all-purpose flour, whole wheat flour, oats, baking powder, baking soda, salt and sugar.
- Use a pastry blender or two knives to blend the butter into the dry ingredients until the butter is the size of small peas. Add the buttermilk and use a rubber spatula to combine the mixture into a crumbly dough.
- Dump the mixture out onto a clean surface and use your hands to work the dough into a disk about 1 ½ inches thick. Use a 3 or 4-inch round cutter to cut the dough into 6 rounds.
- Place rounds on the prepared sheet pan and brush with more buttermilk. Bake until the bottoms of the biscuits are golden brown, about 20 minutes.
- Serve the biscuits either warm or at room temperature, topped with yogurt and sliced strawberries.
Notes
Note: Feel free to use whatever yogurt you prefer. My favorite is Greek Gods Yogurt, honey vanilla flavor.
Calories: 384kcal, Carbohydrates: 53g, Protein: 12g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 402mg, Potassium: 604mg, Fiber: 3g, Sugar: 23g, Vitamin A: 452IU, Vitamin C: 1mg, Calcium: 345mg, Iron: 2mg
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