Everyone always says it’s important to consume produce that’s “in season”. And though you probably eat strawberries year-round, when you finally get to pick them yourself or buy them from the farmer’s market, you realize what they’re actually supposed to taste like.
You don’t want to miss three-ingredient biscuits, which you can use as a base for strawberry shortcake. Here’s the recipe:
2 c. flour
1 tbsp. baking powder
1 1/2 c. heavy cream
Mix the dry ingredients, and stir in the cream with a fork. Don’t over mix. Pull off pieces of the dough to create 3-inch rounds on a floured surface (or roll it out and use a biscuit cutter). Bake at 425° for 12 minutes. For the strawberry topping, sprinkle sliced strawberries with sugar and let them sit in a bowl for 15-30 minutes. Serve on top of biscuits.