Prep Time: 15 minutes minutes | Cook Time: 15 minutes
What You’ll Need:
1 can of Pillsbury Buttermilk Grands Southern Homestyle Biscuits
2 cups of liquid Coconut Oil
1/2 cup of fresh Fresh Strawberries
1 tablespoon of Refined Sugar
1/2 cup of Dried Strawberries
1 bar of white chocolate
First, heat coconut oil in deep fryer or frying pan. Pull apart biscuit dough and place in heated oil. Cook until golden brown on each side (approximately 3-5 minutes).
Next, place cooked biscuits on napkin covered plate and allow oil to drain.
For the strawberry glaze, boil water in saucepan or pot. Bring water to boil, then reduce heat to low and simmer. Place white chocolate in heatsafe bowl, at center of boiling water. Stir frequently until melted. Do NOT attempt to melt chocolate in microwave as it will burn!
Then, purée fresh strawberries in blender. Mix puréed strawberries with melted white chili ale. Drizzle over biscuits.
Lastly, grind dried strawberries into powdery substance. Add refined sugar or sweetener. Sprinkle over biscuits and enjoy.
Serve with a glass of Veuve Cliquot Brut Rosé, chilled, with a fresh lemon and / or strawberries. It’s the perfect new brunch item for rosé season. I loved this recipe so much (and the easiness of it) that I think I may make it again but with peaches. I hope you babes enjoy!