Black Pepper Biscuits with Macerated Strawberries and Vanilla Creme Fraiche
By Chef Tim Hollingsworth
Renowned Chef Tim Hollingsworth is known for elegant, yet approachable cuisine as well as for his biscuits. He grew up making biscuits from a variety of recipes taught to him by his mother, father and grandmother. As a restaurateur he often includes biscuits on his menus.
Ingredients for Black Pepper Biscuit
2 C flour
1 Tbsp. baking powder
2 Tsp. sugar
1/2 Tsp. cream of tartar
1/4 Tsp. salt
1/2 C cold unsalted butter, cut into small pieces
2/3 C + 2 Tbsp. milk
1 Tbsp. butter, melted
1 Tbsp. ground black pepper or to taste
Combine all dry ingredients.
Cut in cold butter.
Add milk being careful not to over mix. Fold it over 3-4 times.
Roll it out and cut biscuits.
Place on tray and brush with melted butter, then place in refrigerator for 30 minutes.
Bake in the oven at 450 degrees for 15 minutes.
Ingredients for Macerated Strawberries
1 Pint strawberries, washed and destemmed
1.5 Tbsp. granulated sugar
1 lime zested
1 Tsp. lime juice
In a bowl, toss with sugar, lime zest, and lime juice. Let it macerate and toss occasionally for at least 30 minutes.
Ingredients for Vanilla Crème Fraîche
2 Cups crème fraîche
4 Tbsp. sugar
1 Tsp. vanilla paste
In a bowl whisk all ingredients to soft peaks. Refrigerate until needed.
Autumn Harvest White Sangria
A sangria featuring a light, crisp white wine and packed full of seasonal fruits.