Sunday Dinner

The only thing you could hear was mmm, this is good! This empty bowl of berries & couple of sweet biscuits is all that's left of last night's strawberry shortcake. The berries were from Plant City; I sliced & topped them with sugar early, because they weren't that great tasting to start. Mom always used plain biscuits; I add 1/4 C. sugar to the recipe & top them with those crunchy sugar crystals. The fresher you serve them, the better -- warm from oven if possible. Whipped cream, of course, organic heavy is best, with a little confectioner's sugar & good vanilla. Not too much! But that doesn't sound right, not with this easy, decadent dish...

Sweet Biscuits

1. Pulse in food processor 2 C. flour, 1 T. baking powder, 1 tsp. salt, 1/4 C. sugar, 6 T. unsalted butter. (If you cut the butter into little pieces & put in the freezer for 15 minutes before this step, it makes flakier biscuits.)
2. Quickly add 3/4 C. heavy cream.
3. Flatten into 6" disk, wrap, & chill a half hour or so.
4. Shape into whatever size you like. (You might prefer dainty biscuits.) Flatten a little. Sprinkle with big sugar. I use a parchment-covered cookie sheet.
5. Bake 375° until golden; 10-20 minutes. Keep your eye on it.

For dinner biscuits, you can leave out the sugar & add cheese, chives, or other herbs. Or not.