• Place your Medium Bonmat on the top of the Medium Perforated Baking Sheet. Set Aside.

STRAWBERRY BISCUITS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the baking powder, baking soda, granulated sugar and sea salt. Add the cold diced butter and using a pastry blender cut the butter into the flour until the mixture comes together in pea-sized crumbs. 
  14.29 oz all-purpose flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1.06 oz granulated sugar, 1 tsp sea salt, 8 oz butter
  
• In a small bowl, whisk the cold buttermilk together with the cold heavy cream and vanilla bean paste. Drizzle over the flour mixture, add the diced strawberries. Gently mix, bringing the dough together in a cohesive mass. NOTE: If the biscuit dough feels excessively sticky, add a tablespoon of flour at a time, working it in until combined.
  8.47 oz buttermilk, 2.12 oz heavy cream, 5 oz Strawberries
  
• Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough, using the heel of your palms to work the dough just until you’ve got a fully incorporated mass. NOTE: Do not overwork the dough.
  
• Using a lightly floured rolling pin, roll the dough into a rectangle until it is 1 inch | 2.5 cm thick. Use a round 2 3/4 inch | 7 cm biscuit cutter to stamp out biscuits. Re-roll and stamp dough as needed until you have 12 biscuits. VERY IMPORTANT: Do not twist the biscuit cutter. The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise.
  

FREEZE

• Place the shaped biscuits onto your Medium Bonmat, arranging them about 1 inch | 2.5 cm apart so the biscuits have room to puff up and rise.
  
• Freezer for at least 15 minutes while the oven is preheating. VERY IMPORTANT: Do not skip the freezing step because after working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher the biscuits will rise!

BAKE!

• Preheat oven to 425F/215C. 
• Take biscuits out of the freezer. Brush the top of each biscuit with buttermilk.
• Bake for 20 minutes at 425F/215C, rotating the baking sheet at the halfway mark. (Every oven heats differently, monitor your biscuits from 18 minutes). It is ready when the biscuits have risen and are golden brown around the edges, the top being lightly brown.
  
• Once your Strawberry Buttermilk Southern Biscuits are out of the oven, let them cool down on the baking sheet while preparing the vanilla bean glaze.

VANILLA BEAN GLAZE PREPARATION

• In a small bowl, combine the powdered sugar together with the milk and vanilla bean paste. Drizzle about 1 teaspoon of glaze on each biscuits. Enjoy & Bon Appétit!
  
• N.B. These Buttermilk Biscuits are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy. Like every type of bread these are best enjoyed the same day.