When I was growing up, we always had homemade biscuits in the breadbox that sat on the kitchen counter. I can remember always waking up to the wonderful smell of my Mom's homemade buttermilk biscuits. We had them for breakfast with lots of butter and jam or with creamy sausage gravy. Sometimes she would make a dessert using leftover biscuits from that morning and this is exactly how they looked!
Strawberry Shortcake Biscuits
1 quart strawberries, sliced
1/4 cup sugar
3 tablespoons sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons butter, cold and cubed
2/3 cup half-and-half
8 teaspoons of sugar for biscuit tops
1/4 cup half and half for biscuit tops
Preheat oven to 400 degrees. In a bowl, toss the strawberries and 1/4 cup sugar together and then set aside. Blend together the flour, baking powder, salt and 3 tablespoons of sugar. With a pastry blender, cut in the cold butter until a coarse meal is formed. Transfer the dough mixture into a large mixing bowl and make a well in the center.
Pour in 2/3 cup half-and-half and gently mix it with a fork, being careful not to over mix or the biscuits will be tough. Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits. Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the 1/4 of half-and-half and sprinkle each with 1 teaspoon sugar.
For the whipped cream
1 cup chilled heavy cream
1/4 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract
In the bowl of a mixer, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form. Assemble the shortcakes by slicing biscuits in half and adding some whipped cream. Then add the strawberries topping them with more whipped cream. Add the top of the biscuit and add a dollop of whipped cream on top and garnish with a single strawberry.