grandma's strawberry shortcake

Strawberry season is one of my favorites. I seriously can't name one thing that wouldn't be good with strawberries... ok well maybe a steak topped with strawberries would be gross {duh!} but just about anything else flies. 

Here's one of our favorite recipes -- strawberry shortcake. It makes a yummy dessert, snack and I'll admit ... we've eaten this for breakfast too, ha! Enjoy!

Your ingredients:

• Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 1 stick butter, chilled
• 2/3 to 3/4 cup milk (almond milk works too).
• toppings:
• 1  strawberries
• 1/3 cup sugar
• 1 1/2 cups whipping cream for topping

Rinse, drain and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand or just while you are cooking. Whip the cream with a beater in a cold bowl {add sugar for sweetness} until it holds a soft peak. Refrigerate until ready to use.

Preheat the oven to 425 degrees. 

Combine the flour, baking powder, salt and sugar. Cut butter into small pieces and add to the mixture. Mix  well - there will be a few small chunks of butter left in the mixture. With a fork stir in the  milk, just until dough is moist. Be careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself {knead} 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk and sprinkle tops with  sugar.

Bake for 10 to 15 minutes, until risen and golden brown. Remove to your plate and split each biscuit horizontally. Top with strawberries and whipped cream. Replace the tops and top with a dollop of cream and one strawberry slice. 
recipe found here