Cookin’ With Cathy: Strawberry Short Biscuits 

1 quart of fresh strawberries, washed, hulled and cut into quarters2 – 3 Tbsp. granulated sugar1 Tbsp. fresh orange juiceCombine strawberries, sugar and orange juice in a medium bowl. Cover and refrigerate for 1/2 hour.Meanwhile prepare biscuits.Short Biscuits2 cups + 2 Tbsp. all-purpose flour1/4 cup granulated sugar1/2 tsp. salt3 tsp. baking powder1 tsp. orange zest1 tsp. lemon zest6 Tbsp. unsalted butter, cut into 1/2″ cubes1/2 cup whole milk1/2 cup heavy cream1 tsp. pure vanilla extractPreheat oven to 450°.In a large bowl combine flour, salt, baking powder, orange zest and lemon zest.Add the butter. Using a pastry blender combine until the butter is coated and is the size of small peas.In a measuring cup combine the milk, cream and vanilla.Add the milk mixture to the dry ingredients and using a fork stir until the dry ingredients are moistened. Dough will be wet.Liberally coat a pastry board with flour. Turn dough onto board, sprinkle with some flour and form into a 1″ thick disk. Cut biscuits and place onto a parchment lined baking sheet.Bake in center of oven until golden brown, 10 – 11 minutes. Remove biscuits to cooling rack and cool completely.To assemble: Cut biscuits in half. Top bottom half with some sweetened whipped cream and some marinated strawberries. Replace top half adding more cream and strawberries. Garnish with powdered sugar and serve.Recipe Courtesy: Cathy Speronis