Recipe

A A A

• 1 1/4 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1 tsp baking powder
• 1/8 tsp salt
• 1 cup heavy cream
• 1/2 tsp vanilla extract
• strawberries
• 2 lbs small strawberries, hulled and quartered
• 6 tsp powdered sugar
• 2 tsp powdered sugar
• 1/4 cup fresh orange juice
• 2 tsp grand marnier or almond extract
• 1/2 tsp grated orange peel
• pinch of salt
• 1/2 cup chilled heavy cream
• 1/2 cup chilled sour cream
• fresh mint

• 1 Preheat oven to 400 degrees.
• 2 In a large bowl, whisk first 5 ingredients.
• 3 Using electric mixer, beat cream and vanilla in a medium bowl until firm peaks form.
• 4 Stir cream mixture into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns.
• 5 Pat dough out to 3/4 inch thickness.
• 6 Using 3-inch cutter, cut out biscuits until you have 6 biscuits.
• 7 Place biscuits on prepared baking sheet.
• 8 Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes.
• 9 Transfer to a rack and cool.
• 10 Stir strawberries, 6 T powdered sugar, and next 4 ingredients in a medium bowl.
• 11 Cover and chill at least 1 hour.
• 12 Using an electric mixer, beat chilled heavy cream and sour cream and remaining 2 tablespoons powdered sugar until soft peaks form.
• 13 Place 1 biscuit on each of 6 plates.
• 14 Place large spoonful of berries with juices atop the biscuits.
• 15 Top with whipped cream mixture. Garnish with a sprig of mint.