¾ c. buttermilk (NOTE: If you don't regularly keep buttermilk around, I would suggest buying powdered buttermilk. It stores indefinitely in the fridge and works perfectly in any baking recipe that calls for buttermilk. You add the powder with the dried ingredients and water in place of the buttermilk).
Coarse sugar for topping (I used pearl sugar because I had it, but raw sugar or even regular granulated can be used as well.)
For the strawberries
3 pints strawberries, washed, hulled and sliced
2 T brown sugar
1 T balsamic vinegar
1 cup whipping cream, beaten to soft peaks
Instructions
To make the biscuits: Preheat oven to 375 degrees. In a food processor, pulse together the flour, granulated sugar, baking powder, baking sugar and salt. Add the butter and the egg yolks and pulse until the mixture resembles coarse crumbs. Add the buttermilk and pulse just until mixed. Do not overmix! Turn the dough out onto a floured surface, pat into a rough round shape about 7 inches in diameter, and cut into wedges. Brush the
tops very lightly with a little buttermilk, cream or melted butter and sprinkle with the sugar. Transfer to a cookie sheet and bake 18-20 minutes, until pale golden brown.
To make the shortcakes:
Combine the strawberries, sugar and vinegar, let stand about 20 minutes.
While the shortcakes are baking, toss the strawberries, sugar and orange juice together in a bowl. Let stand several minutes. (If the strawberries are extremely firm, do this 30 minutes in advance.)
To serve, slice the shortcakes in half horizontally and make a "sandwich" with the cream and berries.
Recipe by The Domestic Front at http://www.thedomesticfront.com/strawberry-shortcake/