Did anyone catch June’s issue of BonAppetit — the one that featured a cover photo of the stunning Gwyneth Paltrow, aka Mrs. Chris Martin? Did it strike anyone odd that the uber-buff GP would be square on the cover of a foodie magazine? ’Cause I thought it was weird, m’self. I figured the new editor at BA must have some pretty low standards, kissing up to a superstar by giving her the cover shot. And then I started reading. And it turns out the model/singer/actress is also a pretty amazing homecook. Huh.
I mean, I like Miss Gwyneth and all. “Emma” is one of my favorite movies … I did feel quite bad for her when she met her unfortunate, cringe-worthy demise at the end of “Seven”. I even thought her version of “Forget You” on the Grammys was halfway decent. But when I saw her on the cover of BA, I was skeptical.
I was wrong. It was a great article and there were a couple of recipes I dog-earred to try. I loved her idea of ‘strawberry shortcake sliders’ so well that I made a version of it here today. The slider idea is always a hit around here, and it’s great for portion control. Although I didn’t use her biscuit recipe (I have one that I love from Cooking Light), the slider concept — well that’s all Gwyneth.
Joke’s on me I guess.
STRAWBERRY SHORTCAKE SLIDERS
Source: adapted from cookinglight.com & Bon Appetit Magazine, June 2011 issue. p. 79.
2 c. flour
2 1/2 t. baking powder
1/2 t. salt
5 T. cold butter, diced
3/4 c. buttermilk
3 T. honey
1 T. butter, melted (optional)
1 T. raw sugar (optional)
2 quarts fresh strawberries, hulled and sliced (Strawberries are on sale)
1 T + honey
Whipped cream or vanilla ice cream (or both) for serving
Preheat oven to 400. Line a cookie sheet with parchment paper.
In a large bowl mix together the flour, baking powder, and salt. Blend in the butter using a pastry blender, two knives, or your fingers, until it forms a coarse meal. Chill in fridge for 10 minutes.
Meanwhile, combine buttermilk and honey in a small mixing bowl. Combine the buttermilk mixture with the flour mixture and stir just until it comes together into a soft dough. Turn dough out onto a lightly floured work surface. Gather dough into a ball and form into a rectangle (it doesn’t have to be precise). Fold rectangle like into thirds (like a letter), then pat out into a rectangle again and repeat with the folds. Use a rolling pin to roll out the dough to 3/4″ thick; use a small round cookie cutter to cut the biscuits and place them on the parchment lined sheet. Gather dough; re-roll and continue to cut biscuits until all of the dough is used (I usually get about 10 biscuits). Brush biscuits with melted butter and sprinkle with raw sugar, if using.
Bake biscuits in pre-heated oven until golden brown, 12 -15 minutes. Remove from oven and transfer to a rack to cool to room temperature.
Meanwhile, place sliced berries in a mixing bowl; drizzle with honey and toss to blend. Allow to stand at room temperature for 30 minutes. Slice biscuits in half and place bottoms on serving plates. Place a scoop of ice cream or some whipped cream on the bottom biscuit; top with a scoop of berries. Place biscuit top on berries, and top with more whipped cream if desired. Serve immediately.
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