A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.
David Lee's Biscuits Recipe David Lee's Biscuits Recipe

Like many recipes, this one has traveled many miles. David Lee, a long-time member of our bakingcircle.com community, picked it up from a James Beard book; Beard said he had gotten the recipe from his Chinese cook. David added his interpretation; now we've added ours. We all travel a slightly different path, but we're walking through the same forest: a love of baking, of creating. We write different words, but speak the same language: the language of flour and butter, sugar and salt. And eventually, we all reach the same destination: something wonderful to share with one another.

View step-by-step
directions on our blog

Connect with us

At a glance

Prep
Bake
Total
Yield
10 large biscuits

Ingredients

Choose your measure:

Biscuits

Shortcake

  • 1 quart fresh strawberries
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • granulated sugar to taste

Instructions

  1. Preheat the oven to 425°F.
  2. To make the biscuits: Sift together the flour, salt, baking powder, and sugar.
  3. Stir in enough heavy cream to moisten the dough thoroughly. You want to be able to gather the dough together, squeeze it, and have it hang together without dry bits falling off.
  4. Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8" circle about 3/4" thick. Use a sharp biscuit cutter (we use a 2 1/4" cutter) to cut rounds.
  5. Dip the rounds into melted butter, and place them on a lightly greased baking sheet. Sprinkle with sparkling (coarse) sugar, if desired; this is a nice touch if you're going to use the biscuits for shortcake.
  6. Bake the biscuits for 15 to 18 minutes, until they're golden brown. If you have any melted butter left over, brush it on the baked biscuits. "Serve hot!," says David.
  7. To make shortcake from the biscuits: Trim and slice the fresh strawberries. Sprinkle them with the sugar, stir, and set aside at room temperature for several hours; or refrigerate overnight.
  8. Whip the heavy cream until it barely holds its shape. Sweeten to taste with granulated sugar.
  9. Split oven-warm biscuits in half. Top the bottom half of each with whipped cream, strawberries, more whipped cream, then the top half of the biscuit. Add a dollop of whipped cream and a slice of strawberry on top, as a garnish.