BREAKFAST STRAWBERRY SHORTCAKES

Breakfast Strawberry Shortcakes image

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 6

2 cups self-rising flour, plus more for dusting (see Cook's Note)
1 1/4 cups no-sugar dairy product, such as Chobani® with Zero Sugar* Vanilla (see Cook's Note), plus more for serving
1 pound fresh or frozen strawberries, hulled if fresh (see Cook's Note)
1/4 cup apple juice
2 to 4 tablespoons honey, maple syrup or agave syrup, as desired
1 teaspoon vanilla bean paste

Steps:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Combine the flour, dairy product and 1/4 cup water in a medium bowl and stir with a rubber spatula until a shaggy dough forms. Turn out the dough onto a lightly floured work surface. Lightly flour the dough and pat it out until it is about 1/2 inch thick. Using a spatula or bench scraper, fold the dough in half like a book. Pat it into a 5-by-10-inch rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut each half into four 2 1/2-inch squares, flouring the knife after each cut. Evenly space the biscuits on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden, about 25 minutes.
Meanwhile, combine the strawberries, apple juice, honey and vanilla in a medium saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cover the pan. Cook until the strawberries are softened, about 5 minutes. Uncover the pan and break up the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered and stirring frequently, until the foam subsides and the mixture has thickened, about 10 minutes.
To serve, cut each biscuit in half, spoon in some dairy product and top with the strawberry mixture.