July 11, 2017
Desserts, Cakes, Fancy/Entertaining,
Fruit, Strawberry, Budget-Friendly, Kid Pleaser, Entertaining, July 4th, Labor Day, Mother's Day, Summer, Food Processor, Oven Bake, Refrigerator, Vegetarian, Make it from a box, Flour, Spices, Kosher Dairy more
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"Recipe source: Bon Appetit (July 1991)"
In a bowl toss berries with 2/3 cup sugar and cover and refrigerate for 3 hours.
Preheat oven to 400 degrees F.
In a food processor combine flour, remaining 2 tablespoons sugar, poppy seeds, dream of tartar, baking soda and salt. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add half and half; mix just until moist clumps form. Turn dough out onto a floured surface and roll out to 1/2 inch thick round. Cut out biscuits using a 3 1/4 inch round cookie cutter. Transfer to cookie sheet, spacing them apart and bake until golden brown (10-15 minutes). Cool on a rack.
Using a seated knife, cut biscuits horizontally in half. Place lower halves cut cut side up on plates; top with berries and dollops of whipped cream. Cover with biscuit tops. Serve, passing remain berries and additional whipped cream.
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