2 C AP flour
2 T. sugar
¼ t. baking soda
1 t. baking powder
1 t. salt
4 oz. butter
¾ c buttermilk
Combine dry ingredients.
Cut cold butter into dry ingredient until mixture looks pebbly. Add the buttermilk and gently form into dough.
Flatten dough out into a one-inch rectangle. Fold into thirds. Repeat this process two more times, resulting with a block of dough about one inch thick. Don't worry too much about the dough looking smooth.
Cut the dough into eight shortcakes. Place on a parchment lined sheet pan, & refrigerate for thirty minutes.
Bake at 400 until golden brown (about 20 minute), then cool.
Slice biscuit in half and fill with fresh strawberries & top with whipped cream.
6 cups quartered strawberries
½ cup sugar, blended with 1 c strawberries.
1 t. lemon juice
**4 cups slightly sweetened whipped cream