Breakfast Strawberry Shortcake Biscuits
Ingredients for the biscuits:
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ⅓ cup old-fashioned rolled oats
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tbsp. granulated sugar
- 6 tbsp. butter, cold and cubed
- ¾ cup cold buttermilk
Ingredients for assembly:
- 3 cups vanilla yogurt
- 3 cups sliced fresh strawberries
Directions:
- To make the biscuits, preheat the 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 1½ inches thick. Use a 3 or 4-inch round cutter to cut the dough into six 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.
