Ingredients
2-1/2
cups all-purpose flour
1/2
cup shortening, chilled
4
tbsp unsalted butter, chilled and cut in small pieces
1
quart strawberries cut small
Directions
1.
Preheat oven to 450 degrees F.
2.
Lightly grease 2 cookie sheets.
3.
In a large bowl whisk flour, baking powder, baking soda and salt to combine.
4.
Cut in the shortening and butter using two knives or a pastry blender until the pieces are about the size of peas.
5.
Add buttermilk and stir to blend.
6.
Turn out on lightly floured board.
7.
Knead about 4 times and pat into a 3/4-inch thick rectangle. Using a 3-inch heart-shaped cutter, cut out biscuits.
8.
Cut as many biscuits as possible by reforming scraps into a 3/4-inch thick rectangle.
9.
Bake about 20 minutes or until golden and baked through.
10.
In a medium bowl, mix strawberries and sugar to combine. Let sit until juice forms.
11.
In a large bowl with a beater on medium-high, beat cream with sugar and vanilla until whipped.
12.
To serve, slice through biscuit horizontally and place cut sides up on a plate.
13.
Top with 1/4 cup berries and juice and 1/3 cup of whipped cream.
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