Photo by Eva Kolenko

Sleepy Time Buckwheat-Strawberry Shortcake

  • 1½ cups milk, divided use
  • 1/16 teaspoon hash*
  • 2¼ cups flour
  • ⅔ cup buckwheat flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter, chilled and cut into ½-inch cubes
  • ½ cup demerara sugar, for sprinkling
  • 2 teaspoon poppy seeds
  • 1 pound ripe strawberries, hulled and quartered
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 1 cup heavy whipping cream
  • 2 teaspoons powdered sugar

Heat the oven to 400 F.

Place ½ cup of the milk and the hash in a small saucepan, and bring to a boil for 1 to 2 minutes. Turn off the heat and whisk to dissolve hash. Combine with remaining milk and chill for 1 hour.

In a medium bowl, combine the flours, baking powder and salt, and transfer to a food processor with the butter. Pulse a few times until pea-sized shapes form. Drizzle in milk, while pulsing, until the mixture is just moistened. The dough might look a little wet, but this is OK.

Drop the dough into 8 equal mounds, about ½ cup each, on a parchment-lined baking sheet, leaving 2 inches between each mound to allow for spreading. Sprinkle each mound liberally with the demerara sugar, followed by poppy seeds. Bake for 20 to 22 minutes or until browned on the bottom and in some places on the top. Transfer to a wire rack to cool.

While the biscuits are baking, toss strawberries with the lemon juice and sugar. Whip the cream until frothy, add powdered sugar and whip to soft peaks. Refrigerate.

Halve 4 biscuits and place the bottoms on 4 dessert plates. Spoon a generous amount of strawberries and their juices onto each biscuit half, top with whipped cream and set the biscuit tops, slightly askew, over the whipped cream. Makes 8 portions, about 3 mg THC per serving. Freeze remaining biscuits for later use.