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Strawberry Biscuit Shortcake

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2 cups sifted flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup butter
3/4 cup milk
1 quart ripe strawberries


Sift together dry ingredients, cut in butter and mix well. Quickly stir in milk to form soft dough. Turn on lightly floured board, knead dough softly to form smooth ball. Roll 1/4 inch thick, use floured 3 inch cutter. Place 1/2 of rounds in shallow baking pan (ungreased), brush with melted butter, cover with top dough. Brush top with melted butter. Bake in very hot oven, 450 degrees F., 15 minutes. Separate halves, spread with soft butter. Cover bottom half with sweetened ripe berries. Cover with biscuit soft side up, and berries. Serve with sweetened whipped cream.

strawberries, raspberries, peaches, or apricots: Wash, pick over ripe berries. Cut in half. Cut in half, sweeten to taste. Let stand in warm room 2 hours to flavor. Reserve whole berries to garnish.

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