Sour Cream Biscuits with Strawberries

I love strawberry season. Stems from hot summers in Kansas and my family constantly trying to fight off the rabbits that love eating the strawberry crop. 

Much like hot dogs and the movie "the Sandlot," strawberries are a completely perfect representation of summer. 

The only real downer about a beautiful crop of strawberries is their short shelf life in your fridge. It seems like no matter what you do they start to get soft spots and loose their beautiful shape after just a day or two once you bring them home from the market or the grocery store. 

But, don't throw these out! Just because their not ascetically beautiful doesn't mean they don't have soul. In fact, they start to taste even better once they hit this point. 

It's amazing to me how you can just toss some strawberries that are "elderly" with a little sugar and you suddenly have a perfect dessert. Y'all know what I am talking about… that king of classic summer desserts: Strawberry Shortcake

Now, I'm lazy. I don't feel like going through the motions of making a shortcake. I know their not that hard, but damn, it just sounds like a lot of work. 

So… I made biscuits. Now, before you snicker, or shake your head in a state of disbelief, these are the EASIEST biscuits you can ever make. Leave it to Paula Deen to write a biscuit recipe that even I can't screw up. 

The sour cream tang in the biscuits is cut nicely by the sweetness of the strawberries, just pour on some more of the strawberry juice and you'll find your happy summer place. In fact, you don't even need the customary whipped cream. Though, it's never a bad idea...

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Sour Cream Biscuits with Strawberries

adapted from Paula Deen's "The Lady & Son's Cookbook"

makes 1 dozen muffin-sized biscuits or 36 mini-muffin sized biscuits

prep time: 10 minutes

cook time: 15 minutes

Ingredients:

1 pint strawberries, hulled

½ cup + 1 Tbsp sugar, divided

2 cups self-rising flour

2 sticks butter, room temp

1 cup sour cream

whipped cream, optional

Method:

Have oven preheated to 400F

1.) Slice strawberries into ¼-inch slices and toss with ½ cup sugar. Allow to sit at room temp for 1 hour to allow the berries to macerate.

2.) In a large bowl combine flour and butter. Stir in sour cream. 

3.) Drop into greased muffin pan and sprinkle tops with remaining sugar.

4.) Bake for 12-15 minutes until tops are lightly golden brown and the biscuits are done. Cool on a wire rack.

5.) Slice biscuits and fill with strawberries.