2 pt (12 ounces each) ripe
-strawberries; rinsed,
-hulled and sliced
3 tb Granulated sugar
1 c Heavy whipping cream;
-whipped
2 tb Sugar (if desired)
CREAM BISCUITS
2 c All-purpose flour
1/4 c Granulated sugar
1 tb Baking powder
1/2 ts Salt
1 c Heavy (whipping) cream;
WHIPPED (ADD IN
2 ts Sugar; if desired)
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 1/4 cup berries and juice, then 1/4 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,
Yields
6 Servings