STRAWBERRY BISCUITS

1/2 cup salted butter, frozen
2 1/2 cups self-rising flour
1/4 cup granulated sugar
1/4 tsp baking powder
1 cup chilled heavy whipping cream
1 cup chopped fresh strawberries
2 tbsp salted butter, melted

Preheat oven to 475 degrees.
Line a rimmed baking sheet with parchment paper.

Grate the frozen butter using the large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.

Make a well in the center of the butter mixture; add the heavy cream to the well and stir 10 times. Add the strawberries and stir 5 times. Dough will be loose and flaky.

Turn dough out onto a lightly floured surface and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch rectangle (about 9x5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.

Roll dough to a 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter and place on the parchment-lined baking sheet., rerolling dough scraps and flouring as needed.

Bake at 475 degrees until lightly browned, about 15 minutes. Brush the warm biscuits with the melted butter.

Yield: 12 servings

Note: File Photo