Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pints | (12 ounces each) ripe strawberries; rinsed, hulled and sliced |
| 3 tablespoons | Granulated sugar |
| 1 cup | Heavy whipping cream; whipped |
| 2 tablespoons | Sugar (if desired) |
| 2 cups | All-purpose flour |
| ¼ cup | Granulated sugar |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| 1 cup | Heavy (whipping) cream; |
| 2 teaspoons | Sugar; if desired) |
CREAM BISCUITS
WHIPPED (ADD IN
1. Heat oven to 400 degrees. Lightly grease a cookie sheet.
2. BISCUITS: Mix flour, sugar, baking powder and salt in a large bowl.
Gradually add cream, tossing mixture with a fork until clumps form. Press clumps into a fairly smooth ball (with a motion similar to kneading, but don't overwork dough). Shape into a 6-inch long log. Cut in 6 even slices and place on prepared cookie sheet.
3. Bake 15 minutes or until tops and bottoms are light golden brown.
Remove to a wire rack and cover with a kitchen towel. Cool at least 10 minutes before filling.
4. Put 1 cup sliced berries into a bowl. Sprinkle with sugar and mash lightly with a fork until juicy. Gently stir in remaining berries. Let stand 1 hour at room temperature. (Or cover, refrigerate and bring to room temperature before serving.)
5. TO SERVE: Cut biscuits in half with a serrated knife. Put bottom halves on plates. Spoon about ¼ cup berries and juice, then ¼ cup whipped cream over each. Replace tops. Spoon on remaining cream and berries.
FROM WOMAN'S DAY, 6/2/92
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .