Recipe courtesy of Bobby Flay
Episode: Brunch Americain
Strawberry Milkshake with Sugar Biscuit Topping
Total:
3 hr 25 min
Active:
20 min
Yield:
s: One 16-ounce milkshake or two 8-ounce milkshakes
Level:
Intermediate
Total:
3 hr 25 min
Active:
20 min
Yield:
s: One 16-ounce milkshake or two 8-ounce milkshakes
Level:
Intermediate

Ingredients

Strawberry Base:
Milkshake:
Sugar Biscuits :

Directions

Milkshake:

For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.

Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.

For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.

Sugar Biscuits :

Preheat the oven to 450 degrees F.

Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits.

IDEAS YOU'LL LOVE

Strawberry Lemonade

Recipe courtesy of Ree Drummond

Strawberry Oatmeal Bars

Recipe courtesy of Ree Drummond

Strawberry Rhubarb Pie

Recipe courtesy of Nancy Fuller

Fresh Strawberry Jam

Recipe courtesy of Ina Garten

Lizzie's Strawberry Cupcakes

Recipe courtesy of Trisha Yearwood

Chocolate-Dipped Strawberries

Recipe courtesy of Ina Garten

Strawberry Rhubarb Pie

Recipe courtesy of Ina Garten

Strawberry Shortcake

Recipe courtesy of Katie Lee

Strawberry Cupcakes

Recipe courtesy of Catarah Hampshire

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking