By Jerrelle Guy from New York Times Cooking

What a simple way to make a breakfast treat! Add some fresh fruit and whipped cream and you have dessert!! One bowl and no rolling is hard to beat. You could add rhubarb. Use peaches or blueberries. Or berries – red or black. But with beautiful strawberries (and rhubarb) in season, what a great way to celebrate Memorial Day! 

Yield: 6 biscuits


  • 1½cups/190 grams all-purpose flour
  • ¼cup/50 grams granulated sugar
  • 4teaspoons baking powder
  • 6tablespoons/85 grams cold salted butter, cut into ½-inch cubes
  • 4medium strawberries, cut into small ¼-inch or ½-inch pieces (about ⅔ cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
  • 6tablespoons heavy cream, plus more if needed
  • ¼cup/30 grams unsifted confectioners’ sugar


Step 1 Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.

Step 2 Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.

Step 3 Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and ¼ cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.

Step 4 Drop 6 mounds of dough (each a generous ⅓ cup) onto the baking sheet, leaving at least 1½ inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.

Step 5 Add the confectioners’ sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

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