I now consider myself to be a biscuit maker. I have been baking since I was 8 or 10 years old, and I am only now finally able to make a tender biscuit worthy of craving.
We were not a family that made biscuits for dinner or breakfast. At Thanksgiving, we would pop open the can of ready-made biscuits. In my adult years, I have tried many biscuit recipes, always using electric mixing tools thinking I was smarter than the recipe stating to mix by hand. The biscuits were dense and tough, barely edible.
This past year I have been taking virtual baking classes. Sometimes the classes are just a confirmation that, yep, I already make that and it is great. But most often I learn something new, even if it is just a small nugget of information. The classes have been fun and something to look forward to every Monday night.
One of the baking classes taught was biscuit making. The instructors were real biscuit making folks from the South. People who grew up with generations of biscuit making. Passing down the skill from grandmother to mother to grandchild to great-grandchild. So I watched with great interest. No one used electric mixing tools. Just relaxed time and patience, mixing everything with their fingertips. As soon as the class ended, I was eagerly excited to try their recipe and process.
I learned that making biscuits is all in the feel and touch of working the butter into the flour with your fingertips. It is soft and gentle, kind of like an easy snapping of your fingers while immersed in flour and butter. It is soothing, relaxing, and not hurried. Once the butter is worked into the flour, you continue using your fingers to mix in the cream or buttermilk. This is where it gets really messy, but it is right.
Key to successful biscuit making is to have all of your ingredients ready before you start mixing. Because once you start, your fingers are covered in biscuit dough. Stopping to measure out the buttermilk or to line the pan with parchment paper is a bit of a problem with doughy fingers. Read the recipe, have the ingredients measured, the baking tray in place, and the oven pre-heated.
This biscuit recipe is an easy one to begin with. It is a drop biscuit, so there is no rolling out the dough, no cutting and shaping the biscuits. You could make the biscuits without the strawberries and they will be delicious as such. The addition of fruit is something nice to add if you have berries on hand. Or you could add in shredded cheddar cheese for a savory biscuit. That would be quite nice. Try it once as is, and then make it your own.