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These biscuits are satisfying on their own, but if you like, serve with honey butter or Mascarpone for a perfect brunch offering.
1 cup flour
2 tablespoons sugar
1 1/2 tsp baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter
3/4 cup diced strawberries
1 tablespoon flour
1/4 cup plain fat-free yogurt
2 tablespoon almond milk
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
1 tablespoon almond milk
1 tablespoon turbinado sugar
Preheat oven to 400°F and line a baking sheet with parchment paper. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
Place strawberries between layers of paper towels and press gently to remove moisture. Combine with 1 tablespoon flour in a small bowl; toss with a fork to coat. Add strawberry mixture to flour mixture, folding in gently. Combine yogurt, almond milk, and extracts in a small bowl; add to flour mixture and stir just until moist.
Turn dough out onto a lightly floured board; lightly flour hands and knead 3 or 4 times, just until dough comes together. Gently roll or pat dough to a 1-inch thickness. Cut dough with a 1 1/2-inch biscuit cutter to form 12 rounds; gently gather scraps and re-roll as needed.
Place dough rounds 1 inch apart on prepared baking sheet; brush with almond milk and sprinkle evenly with turbinado sugar. Bake for 12 minutes or until puffed and golden. Cool 2 minutes on wire rack; serve warm. Store leftovers in an airtight container up to 1 day and warm before serving.
Yield – 12 biscuits (serving size: 1 biscuit)