Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography
4 cups fresh strawberries – tops cut off and sliced thinly (remove 1/2 cup and mash)
1/2 cup sugar
Combine 1/2 cup sugar and 1/2 cup crushed strawberries. They will be syrupy. Add this to the remaining sliced strawberries. Serve over biscuits and top with fresh whipped cream.
· 1 cup heavy cream
· 1 tablespoon confectioners sugar
· 1 teaspoon Vanilla extract
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until stiff peaks form. Make sure not to over-beat, or you will have butter.
Gran’s biscuits are all gussied up with macerated strawberries and old fashion whipped cream. Change up the ingredients and embellish with 1/2 cup of crumbled bacon and 1 cup of buttermilk to the dough and now you have a rich and creamy savory biscuit
1/2 cup leaf lard, cold and coarsely chopped plus more to grease pan
2 1/4 teaspoons active dry yeast
1/4 cup of warm water (105F-110F)
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon coarse pepper
3/4 teaspoon cream of tartar
1 1/2 teaspoons baking soda
1 cup yogurt
- Preheat oven to 425F. Grease baking sheet with lard and set aside.
- In a small bowl, dissolve yeast in warm water, let stand until it becomes foamy (5-10 minutes).
- In a large bowl, combine the flour, sugar, baking powder, salt, pepper, cream of tartar and baking soda. With a pastry blender or two knives, cut the lard into the flour mixture until pea sized coarse crumbs form.
- Make a well in the center of the flour mixture, add yogurt and yeast all at once and carefully toss with a fork until just moistened, careful to not over mix.
- Flour your work surface; roll out the dough to 3/4 of an inch thickness using a rolling pin.
- Cut the biscuits using a 2 1/2 inch round biscuit cutter. Gather trimmings re-roll and cut.
- Place biscuits 1 inch apart on the prepared baking sheet. Bake for 12-15 minutes until golden brown. Leave to cool for 5 minutes on wire rack, serve warm.*** For a MDF take on Grandma’s Classic ***Replace vanilla extract with balsamic vinegar or any of your favorite extracts and/or bitters, then for an urban table twist try a chiffonade of basil.