Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits

Fairhaven Mill6/ 1/23
Recipe by Executive Chef Josie Urbick from Skagit Landing Restaurant & Catering


Buttermilk Biscuits 

Yield: 15ea [2.5in Circle Cutter, 2in thick] 

Fairhaven Mill Pastry Flour OR Fairhaven Mill AP Flour | 997 g 

Butter [cold] | 12 oz 

Baking Soda | 3 g 

Baking Powder | 33 g 

Salt | 25 g 

Buttermilk | 1 qt 


Strawberry Topping 

Yield: 3qt, or 15 servings at 6 floz each 


Strawberries, topped and quartered | 3 qt

Sugar | 16 floz  

Note | Any berry you like will work with this recipe! And a good sugar-free substitute is Allulose 

Looking for local berries? We recommend Sakuma Bros - look for them at your local farm stand!


Vanilla Whipped Cream 

Yield: 1.5 qt, or 15 servings at 3 floz each 


Heavy Whipping Cream | 24 floz 

Sugar| 6 floz  

Vanilla Extract | 1 Tbsp 




  1. Mix together dry ingredients 
  1. Dice butter into pieces roughly ¼in in diameter; a medium to large pebble size 
    NOTE: You can large dice a pound of butter and put it in a food processor with about 2 cups of the dry mix and pulse a couple of times until the correct size is achieved.  
  1. Homogenously mix butter into dry mixture 
    NOTE: Sealed well, the dry/butter mix can be held in the freezer indefinitely. Watch for moisture.  
  1. Depending on how hot the kitchen is, you may want to place the butter mix in the freezer for 30 minutes or so. The colder the butter stays, the better.  
  1. Add butter mix to a large bowl and add buttermilk 
  1. With a ‘raking’ motion start to combine the dry and wet 
    NOTE: The secret to good biscuits is to not get the mix too warm or over develop the gluten. While mixing the dry and wet work quickly but don’t fold more than 3 times. 
  1. If you can’t work with the dough within 15 minutes, hold in refrigerator.  


  1. Lightly flour a clean counter 
  1. Gently flour the top of the dough, but not too much 
  1. Using a floured rolling pin, roll dough out to a desired thickness.  
  1. Cut into desired shape using whatever method you like. 
    NOTE: If using a circle cutter [or the like] don’t mush together and reuse scraps more than once, maybe twice. Every time you fold the scraps back together you develop more gluten and biscuits come out dense.  


  1. OPTIONAL: Brush the top with buttermilk to give it a sheen [if you don’t, they look a little more rustic] 
  1. Place on sheet pans lined with parchment and sprayed with oil 
  1. Set convection over to 350℉ [Conventional ovens should also be set to 350, but might take longer to bake] 
  1. For #8 circle cutter and about 2in thick the times are ~15min, rotate, 10min. Adjust accordingly based on size.  
  1. Tops should be golden brown and if you pull one apart there should be a raw spot in the middle no larger than a quarter. 
  1. Let carry over and cool before serving.  
  1. Biscuits can be wrapped tightly and frozen for up to 3 months 


  1. All berries and sugar should be mixed together in a bowl and refrigerated for at least 1 hour before use  


  1. Add sugar, vanilla, and cream to a stand mixer and using the whisk attachment beat into hard peaks, about 3-4 minutes on high 
  1. Tip: For a gorgeous plate use a piping bag with an icing tip to get a decorative pattern to your whipped cream.