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Written by Nichole Roberts
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INGREDIENTS:
Biscuits: 2 cups all-purpose flour, 1 tablespoon baking powder,
1/2 teaspoon salt, 3 tablespoons sugar, 1 stick butter, chilled,
2/3 to 3/4 cup half and half, milk, or cream
Filling: 1 quart strawberries, 1/3 cup sugar, 1 1/2 cups whipping
cream for topping, or non-dairy whipped topping
PREPARATION:
Rinse the berries under cold water; drain well.
Hull and slice the berries; place in a bowl. Sprinkle with the
sugar; cover and let stand at room temperature for about 1 hour.
Whip the cream until it holds a soft peak. Cover and refrigerate
until ready to serve. Preheat the oven to 425 degrees.
In a food processor combine the flour, baking powder, salt and
sugar and pulse to mix. Cut butter into about 8 pieces and add
to the mixture.Transfer the mixture to a large bowl and make a
well in the center. With a fork stir in the cream or milk, just
until dough is moist.Let the dough stand for a minute. Turn the
dough out onto a lightly floured surface. Fold the dough over on
itself until it is holding together.
Gently pat the dough into a 6 by 12-inch rectangle about
3/4-inch thick and cut into 8. Transfer to a buttered foil-lined
cookie sheet. Brush on a little milk or cream and sprinkle tops
with some sugar, if desired. Bake for 10 to 15 minutes, until
risen and golden brown. Remove to a platter and split each
biscuit horizontally with a serrated knife. Butter the hot
biscuits then top with about 1/3 cup of berry mixture. Replace
the tops and top with a tablespoon or so of berries. Serve with
whipped cream for topping. Serves 8.
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