Salted Butter and Brown Sugar Biscuit Strawberry Shortcake

For the biscuits:
3 1/2 cups AP flour
1/4 cup brown sugar
1 TB baking powder
1/4 tsp baking soda
1 cup salted butter, very cold
1 cup cold buttermilk
1 egg yolk beaten with 1 TB water for egg wash and coarse sugar

Preheat oven to 400
Whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry cutter, blend in cold butter until mixture is crumbly, butter should range from size of peas to some slightly larger chunks.

Add buttermilk to dry ingredients and mix until a shaggy dough forms, don’t over mix.

Gather dough onto a lightly floured countertop. Gently roll dough into a rectangle, cut into 3 equal pieces, then stack and gently roll back into a rectangle about 1.5” thick. Turn dough 1/4 turn and repeat the process.

Gently roll dough a little over 1” thick. Cut biscuits by pushing straight down with a biscuit or cookie cutter.

Gather scraps all face up and gently push together, repeat rolling, turning, stacking and cutting until out of dough. These will be your “B” biscuits, not as gorgeous but still just as delicious!

Place biscuits so they are not touching on a parchment lined baking sheet. Place in freezer at least 15 minutes.

Brush with egg wash and coarse sugar

Bake until golden, about 15-18 minutes. Unbaked biscuits can be made ahead, frozen solid and stored in a ziplock bag until ready to bake. Add a few minutes to the baking time

For the strawberries:
2 cups strawberries, sliced
2 TB sugar
Juice of 1/2 lemon

Mix together and refrigerate for at least an hour or two

For the whipped cream:
1/2 cup heavy cream
1 tsp vanilla
1 TB brown sugar
1 TB sour cream

Combine and with a hand or stand mixer whip until soft peaks form

To assemble:
Slice biscuits, drizzle bottom half with some juice of the strawberries, then strawberries and whipped cream. Top with other half and serve.