Strawberry Shortcake Biscuits

1. Chill a medium-size bowl and a whisk or whisk attachment or rotary blades of an electric mixer (for whipping the cream).

PREPARE THE STRAWBERRIES

1. Cut the berries into ¼-inch-thick slices and place them in a large bowl. Toss with granulated sugar and lemon juice; set aside and let sit for at least 1 hour.

MAKE THE SHORTCAKE BISCUITS

1. Preheat oven to 475°F.
2. Place self-rising flour and sugar in a large mixing bowl. Using the larger holes on a box grater, grate the stick of butter into the flour and sugar. Use your fingers to coat all of the butter with the flour, and then work the butter into the flour with your fingertips for about 2 minutes. Chill in the freezer for 10 minutes.
3. Make a well in the center of the flour mixture. Add the buttermilk, and stir with a wooden spoon (or with your hands) just until a shaggy dough comes together.
4. Turn the dough onto a well-floured work surface. Fold the dough over onto itself 6-8 times, just until it comes together. Pat the dough into a rectangle that’s about ¾ inch thick. Use a 2 ¼-inch or 2 ½ -inch round biscuit cutter to punch out the biscuits (do not twist the cutter). Arrange the biscuits on a baking sheet lined with parchment paper or in a 10-inch cast iron skillet with sides touching. Re-roll the scraps and cut out additional biscuits until all of the dough is used. Brush tops with additional buttermilk; sprinkle with coarse sugar.
5. If time allows, place the biscuits back in the freezer for 10-15 minutes to chill again before baking.
6. Bake for 12-16 minutes, or until golden brown. Let the biscuits cool for at least 10-15 minutes before using as shortcakes.

MAKE WHIPPED CREAM

1. Using the chilled whisk or electric mixer attachment and bowl, whip the cream with the vanilla and the confectioners’ sugar until it holds soft peaks (about 3 minutes).

ASSEMBLE STRAWBERRY SHORTCAKES

1. Slice the biscuits in half and fill with strawberries and whipped cream. Serve immediately.