How to make it

  • Strawberries

  • Wash the strawberries and remove the leafy green section. Slice them thin, about 1/4" - 1/8". Place them in a bowl and toss them with the sugar.
  • NOTE: You should use between 2 Tbs and 4 Tbs depending on how sweet your strawberries are and your personal taste.
  • Let sit at room temperature for at least 20 minutes. You can bake the biscuits while you wait :)
  • Biscuits

  • Preheat oven to 400 F.
  • Mix all your dry ingredients well (Flour, Sugar, Baking Powder, Baking Soda, & Salt).
  • If you are using the optional butter, "cut" the butter into the dry mixture by crisscrossing two knives repeatedly, or by using a pastry cutter. You want the chunks to be about the size of peas.
  • Add the Heavy Cream (or Half & Half), and stir just until the liquid is absorbed/everything is combined. Dough should be very dry & "rough" looking.
  • Spoon dough into 6 equal mounds on ungreased cooking sheet. Shape mounds into rounds or squares, no more than about 1" thick.
  • Bake for 16-20 minutes, until golden brown. Careful, it is easy to overcook/burn, especially if you used the butter option.
  • Let the biscuits cool in the pan and on a rack for a couple of minutes, then remove them so that they do not stick. May be served now or later.
  • Slice a biscuit in half (top/bottom), and place the bottom half in a bowl. Pour some of the strawberry juice that has formed in your bowl over the dry biscuit, then mound some strawberry slices. Top with Whip Cream (to taste).
  • Now place the top half of your biscuit on the whip cream, upside down (so the inside part of the biscuit is facing upward). Add more strawberries and Whip Cream.
  • Enjoy.

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