1 cup Strawberries
¼ cup Sugar
2½ cup All Purpose Heritage Flour
3 tsp Baking powder
2 Tbs Sugar
½ tsp Salt
¾ cup Butter CHILLED
¾ cup Milk (Not Inc.)
Cut the stems off the strawberries and cut them in half or quarters depending on size. Sprinkle with the 1/4
cup sugar. Stire to make sure they are all coated. Let sit at room temp for 20-30 minutes to macerate.
Preheat oven at 425 degrees. Line a baking sheet with parhcment.
Pour your flour/sugar mixture into a large bowl. Take your cold butter and cut it into cubes. Using a fork or
pastry cutter mix in the butter until it resembles coarse crumbs. Stir in the milk.
Using a spoon or ladel, drop about 1/3 cup of the dough on the prepared baking sheet about 3 inches apart.
Brush with some of your whipping cream and sprinkle with the top with a touch of sugar.
Bake for 15-20 minutes.
Whisk up your whipping cream till stiff. Using a fork smash some of your strawberries around.
When biscuits are done, cut in half and stuff with strawberries. Top with your whipped cream.