A sweet recipe straight from the new cookbook by Chef Eric Cook of Gris-Gris.
Serves 4
Buttermilk Biscuits (recipe follows)
1 pint fresh strawberries, hulled and quartered
1/3 cup sugar
1 tablespoon Malibu dark coconut rum
Chantilly Crème (recipe follows)
Make the biscuits and set them aside to cool.Combine the strawberries, sugar, and rum in a small bowl. Set aside. When the biscuits are cool enough to handle, split them in half. Spoon the strawberries with juice over the bottom halves of the biscuits. Top with Chantilly Crème, then the biscuit tops. Serve.
Chantilly Crème – makes about 2 cups
1 cup heavy cream, chilled
1 1/2 teaspoons vanilla extract
2 1/2 tablespoons powdered sugar
In a medium bowl, beat the cream, vanilla, and powdered sugar together with an electric mixer
on high speed until stiff peaks form.
Buttermilk Biscuits – makes 4 large or 8-10 cocktail size biscuits
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon kosher salt
2 tablespoons sugar, plus more for sprinkling (omit for savory biscuits)
1/4 cup heavy cream
1 cup buttermilk
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Combine the flour, baking powder, salt, 2 tablespoons of sugar, cream, and buttermilk in the bowl of a stand mixer fitted with a dough hook. Combine the dough at low speed until it pulls away from the bowl, scraping down the sides of the bowl with a spatula, as necessary. The dough should be stiff, yet tacky to the touch. Scrape the dough onto a floured surface, knead it into a smooth ball, then roll it out into a 1-inch-thick mass. Use a 2-inch biscuit cutter to cut out large biscuits. For cocktail biscuits, use a 1-inch biscuit cutter. Place the biscuits 2 inches apart on the prepared baking sheet. Sprinkle the tops lightly with sugar. For large biscuits, bake for 7 minutes, rotate the baking sheet, and bake for 7 more minutes, or until just turning golden brown. For cocktail-size biscuits, check for doneness at 4 minutes.
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Photography: @samhanna