Biscuits
1-3/4
C flour
1/2
tsp. salt
3
Tbl. baking powder
5
Tbl. butter
1
C milk
Chantilly Cream
1
C heavy whipping cream, cold
3
Tbl. granulated sugar
Vanilla extract, to taste
Strawberries
1
pt. fresh strawberries
1/2
C granulated sugar
Preheat oven to 425. Sift the dry ingredients together. Cut in butter with a fork until mixture resembles a coarse corn meal. Add milk and mix until just incorporated; do not over mix. Spoon about 2 Tbl. per biscuit onto a greased cookie pan and bake 20-25 minutes until lightly golden. For Chantilly cream: Combine all ingredients and whip until a firm peak is achieved. Reserve in refrigerator. For Strawberries: Thoroughly wash strawberries and drain well. Slice into 1/4-inch thick slices. Toss with desired amount of sugar. This may be done a day ahead of time. Split and place a biscuit on a desert plate. Top generously with strawberries and syrup from strawberries. Top with a dollop of Chantilly cream.
