Strawberries with Corn-Almond Biscuits

Save room in your tummy for the best strawberry shortcake around.  There is no tastier treat than one grown, picked, prepared, and served from a community that keeps it simple. This recipe published in June’s Down on the Farm article in the Nashua Telegraph is from Liz Barbour of the Creative Feast.

Makes eight biscuits


  • 1 ½ cups all-purpose flour
  • ½ cup corn flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup sugar, plus more for dusting biscuits
  • 4 Tbs unsalted butter, cold
  • 1 cup sour cream (full fat)
  • ¼ cup half & half or whole milk, plus ¼ cup for brushing
  • ½  tsp almond flavoring
  • ½ cup slivered almonds, toasted and cooled
  • 2 quarts freshly picked strawberries, sliced
  • 1/3 cup sugar


  1. Preheat the oven to 425˚. Line a baking pan with parchment paper.
  2. Place the first 6 ingredients into a food processor and pulse 12 times to combine.  Cut the butter into 8 slices and add to the flour mixture.  Pulse 12 times to cut the butter into the flour.  The mixture should resemble course meal.  Place into a large bowl.
  3. Combine the sour cream, half & half, and almond flavoring in a small bowl.  Pour over the flour mixture and add the toasted almonds.
  4. Combine the ingredients just until they hold together.   DO NOT OVER WORK THE DOUGH!  The dough will be somewhat sticky.  Pour the dough onto a lightly floured surface and push together into a rectangle that is about 1 ½ inches thick.  Cut the biscuits.  Left over dough can be gently pushed together to make the final biscuits.  Place onto the prepared baking sheet.  Brush each biscuit with some half & half and sprinkle lightly with sugar.  Bake on the upper rack for 15 minutes or until the tops are lightly browned.  Cool on a rack.

Combine the cut strawberries and the sugar into a large bowl.  Let sit while you prepare the biscuits to give them plenty of time to bring out the juices.  You can mash them lightly to bring out more if you like.  Serve immediately over sliced biscuit or refrigerate for up to 4 hours and serve cold.  Serve with vanilla ice cream or fresh whipped cream.


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