Add to a food processor:
2 cups all purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt and 2 teaspoons sugar
DirectionsRecipe from Chef Craig von Foerster, Harvest Restaurant in Rogersville.
Add 6 tablespoons of cold unsalted butter cut into chunks. Pulse 3-4 times, butter should be in larger chunks, incorporated into the dry mixture,
but not overmixed. Place mixture in a bowl, add 1 cup buttermilk. Mix with a wooden spoon until just combined. Flour a surface, pat dough until it is 2-3 inches thick, cut with round cutter. Place biscuits on a silpat or parchment
paper lined sheet pan. Brush the tops with Edgewood Creamery Heavy Cream and sprinkle with turbinado sugar. Bake at 350 until done.
Toss 1 cup Rhea Farm Strawberries with1 tablespoon of sugar and let juice for 30 minutes, stirring occasionally. Slice biscuit in half, place
strawberries and juice over bottom biscuit, place top biscuit over bottom and add a dollop of fresh chantilly cream.