1 cup Flour, All-purpose -- sifted
1/2 tablespoon Baking Powder
1/2 teaspoon Salt
2 tablespoons Sugar
2 Tablespoons Lard or Cold Butter
3/8 cup Milk
Sift dry ingredients together. Cut in lard until mixture resembles coarse meal or crumbs.
Make a hollow in the flour-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork.
Turn onto a lightly floured surface and knead with the heel of the hand 15 times. Roll 3/4" thick. Cut with a 3 to 4" cutter; (makes 2) place 1" apart on ungreased baking sheet. I use parchment paper.
Let the dough set on the pan for 5 minutes to get a head start on rising. Then bake in very hot oven (450°) for 12-13 minutes. Split and fill with berries, top with whipped cream.
Strawberries and Whipped Cream
Meanwhile, hull, rinse and drain your berries. I usually slice mine. Sugar them in the bowl and let set at room temperature. 1 quart of berries uses about 1/4 cup sugar - or as much as you like.
While the biscuits are baking, whip some cream for the topping.
1/3 cup heavy cream
1 tbsp. powdered sugar
I use my Bamix electric stick blender to make this extra quick.
Makes 2 generous servings. For dessert, this can be made into 4 cakes.