Buttermilk-Biscuit Shortcakes

cooking.nytimes.com

purlingswine

subheading: FOR THE SAUCY BERRIES:

1 hibiscus tea bag (like Red Zinger)

⅓ cup (80 ml.) boiling water

2 tablespoons sugar

1 fat strip orange, lemon or lime zest

1 pound (about 25) strawberries, hulled and coarsely chopped

subheading: FOR THE BISCUITS:

3 tablespoons sugar

Finely grated zest of 1 orange, lemon or lime

2 cups (272 grams) all-purpose flour

1 tablespoon baking powder

½ teaspoon fine sea salt

¼ teaspoon baking soda

6 tablespoons (85 grams) very cold unsalted butter, cut into small pieces

¾ cup cold buttermilk

subheading: FOR THE TOPPING:

1 pound (about 25) strawberries, hulled and halved from top to bottom

1 tablespoon sugar

1 cup (240 ml.) heavy cream

2 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

Directions at cooking.nytimes.com

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