Strawberry Shortcake Drop Biscuits


For the Biscuits:

210g all-purpose flour

3 tablespoon sugar, divided

1 tablespoon baking powder

1 teaspoon cardamom

½ teaspoon fine sea salt

6 tablespoons cold unsalted butter, cut into cubes

145g FAGE Total, FAGE Total 2% or FAGE Total 0%

2 teaspoon vanilla


For Strawberries:

800g strawberries, hulled and sliced

1 tablespoon sugar


For Honey-Yoghurt Cream:

280g FAGE Total, FAGE Total 2% or FAGE Total 0%

1 tablespoon honey

  1. Biscuits: Preheat the oven to Gas Mark 8. Line a large baking sheet with parchment paper.
  2. In a large bowl whisk together flour, 2 tablespoon sugar, baking powder, cardamom, and salt. Add butter and cut in with a pastry blender or your fingers until butter pieces are the size of small peas and the mixture is crumbly.
  3. In a small bowl whisk together FAGE Total, 125ml water, and vanilla. Add to dry ingredients and stir until combined.
  4. Drop large spoonfuls of dough onto baking sheet. Sprinkle with remaining 1 tablespoon sugar and bake until golden brown, 12-15 minutes.
  5. Strawberries: In a medium bowl toss strawberries with sugar and let sit, stirring occasionally, until juicy.
  6. Honey-Yoghurt Cream: In a medium bowl whisk FAGE Total with honey to combine.
  7. To serve, split biscuits in half and top with strawberries and Yoghurt cream. Serve immediately.
  8. Store any leftover biscuits in an airtight container at room temperature up to 5 days. Refrigerate any leftover strawberries and Yoghurt cream in airtight containers up to 5 days.