Ingredients
Scale
- 1 quart fresh strawberries, hulled and sliced in half (quarters if they are large)
- 1 teaspoon maple syrup
- 1 teaspoon olive oil
- ½ teaspoon balsamic vinegar
- 1 cup flour all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold butter
- 1 cup 1% milk
Instructions
- Preheat oven to 350 degrees F.
- Place the strawberries in a medium bowl and drizzle the next 3 ingredients on top.
- Toss gently to coat.
- Arrange strawberries in a single layer on a baking sheet. Roast in preheated oven about 20 minutes or until they are very soft and have released their juices. Transfer strawberries to a bowl or container.
- Increase oven to 450 degrees F.
- Grease a standard muffin pan.
- In a medium bowl combine flours, baking powder, and salt and mix well with a whisk or fork.
- Cut the butter into little pea-sized pieces and mix them into the flour mixture.
- Using your hands or a fork, combine the mixture it resembles coarse crumbs.
- Pour in the milk and stir until just combined.
- Distribute the batter evenly among 12 muffin cups. Bake for about 10 minutes or until tops are light browned.
- Remove biscuits from muffin tin to cool and serve topped with roasted strawberries, juice and whipped topping of your choice.