Yield: 8 Servings
- All-purpose flour — 2 cups
- Baking powder — 1 tablespoon
- Salt — 1/2 teaspoon
- Sugar — 3 tablespoons
- Butter, chilled — 4 oz. or 1 stick
- Half and half, milk, or cream — 2/3 to 3/4 cup
- Preheat the oven to 425 degrees. Set rack at center level.
- In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt, and sugar and pulse to mix.
- Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in 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. Be very careful not to overwork. The dough doesn’t have to hold together well at this point.
- Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
- Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a parchment or silpat-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. Cool.
- Strawberries — 1 quart
- Sugar — 1/3 cup
- Heavy whipping cream — 1-1/2 cups
- Sugar — 2-3 Tbls.
- Vanilla extract — 1/2 tsp.
- Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with 1/3 cup sugar; cover and let stand at room temperature for about 1 hour.
- Whip the cream, 2-3 Tbls. sugar and vanilla until it holds a soft peak. Cover and refrigerate until ready to serve.
- Split each biscuit horizontally with a serrated knife. Top with about 1/3 cup of berry mixture. Replace the tops and top with whipped cream.