02 May Strawberry Shortcake with Durant Estate Blend EVOO & Whipped Cream
The Pacific Northwest is known for its uniquely sweet strawberries. This shortcake recipe has the added touch of another unique ingredient: Durant Estate Blend Extra Virgin Olive Oil. Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
Preheat oven to 400* F
In a food processor, pulse the dry ingredients with the cold diced butter until the butter chunks are approximately the size of peas and evenly distributed throughout the flour mix.
Transfer the mix to a large bowl and then add the buttermilk, a half cup at a time, while hand mixing until all the flour and buttermilk have formed a shaggy dough.
Transfer the biscuit dough to a lightly floured rolling surface, such as a large cutting board or clean countertop.
With a rolling pin, roll the dough out to a 1” thickness.
Cut out 6 biscuits using a 3” biscuit cutter.
On a parchment lined small sheet pan, place the biscuits about a half inch apart and bake until lightly golden, approximately 25 minutes. (Chef’s notes: baking the biscuits close together helps them achieve maximum rise and fluffiness.)
Wash and slice 1 pint of strawberries. While the biscuits are baking, stir in a small amount of sugar and let the strawberries sit for about 10 minutes to bring out the natural juices.
Slice a biscuit in half and top with strawberries. Replace top and add a dollop of whip cream and then a drizzle of Durant Estate Blend Extra Virgin Olive Oil.
The Pacific Northwest is known for its uniquely sweet strawberries. This shortcake recipe has the added touch of another unique ingredient: Durant Estate Blend Extra Virgin Olive Oil. Like the Oregon strawberry, this olive oil has exalted status in our kitchen. We celebrate what is local and having olive oil from the Durant Estate is a true culinary treasure. A drizzle of the oil will add a brightness and a hint of savoriness you never knew you needed on this summer classic. This is one of our simplest, yet truly expressive ways to enjoy this hyper-local culinary delicacy.
Ingredients
Directions
Preheat oven to 400* F
In a food processor, pulse the dry ingredients with the cold diced butter until the butter chunks are approximately the size of peas and evenly distributed throughout the flour mix.
Transfer the mix to a large bowl and then add the buttermilk, a half cup at a time, while hand mixing until all the flour and buttermilk have formed a shaggy dough.
Transfer the biscuit dough to a lightly floured rolling surface, such as a large cutting board or clean countertop.
With a rolling pin, roll the dough out to a 1” thickness.
Cut out 6 biscuits using a 3” biscuit cutter.
On a parchment lined small sheet pan, place the biscuits about a half inch apart and bake until lightly golden, approximately 25 minutes. (Chef’s notes: baking the biscuits close together helps them achieve maximum rise and fluffiness.)
Wash and slice 1 pint of strawberries. While the biscuits are baking, stir in a small amount of sugar and let the strawberries sit for about 10 minutes to bring out the natural juices.
Slice a biscuit in half and top with strawberries. Replace top and add a dollop of whip cream and then a drizzle of Durant Estate Blend Extra Virgin Olive Oil.
The Pacific Northwest is known for its uniquely sweet strawberries. This shortcake recipe has the added touch of another unique ingredient: Durant Estate Blend Extra Virgin Olive Oil. Like the Oregon strawberry, this olive oil has exalted status in our kitchen. We celebrate what is local and having olive oil from the Durant Estate is a true culinary treasure. A drizzle of the oil will add a brightness and a hint of savoriness you never knew you needed on this summer classic. This is one of our simplest, yet truly expressive ways to enjoy this hyper-local culinary delicacy.