Ingredients

• 4 Eggs large
• 1 1/3 cups Whole Milk
• 4 cups Organic Unbleached White All-Purpose Flour
• 1/2 tsp Kosher Salt
• 2 1/2 Tbsp Baking Powder
• 1/2 cup Sugar
• 12 oz Cold Unsalted Butter grated
• 3 Tbsp Turbinado Sugar for tops of bicuits

• 2 pints Strawberries sliced
• 2 Tbsp Cold Water
• 3 Tbsp Sugar
• Whipped cream

Instructions

1. Preheat the oven to 350°F.
2. In a medium-sized bowl whisk together the eggs and milk until combined and set aside.
3. Next, add the flour, salt, baking powder, 1/2 cup of sugar and grated butter to a large bowl and mix together and then form a well.
4. Pour the egg and milk mixture into the center of the flour well and mix with a spoon just until combined.
5. Transfer the dough to a clean surface dusted with flour and roll it out until it is 1-inch thick and using a circle cookie cutter make 8 rounds. Transfer the dough rounds to a sheet tray lined with parchment paper. Note: you may have to re-roll out the remaining dough after cutting out the rounds to get to 8 biscuits.
6. Sprinkle the top of the biscuits with the turbinado sugar and bake for 18-20 minutes or until browned on top and cooked through. Cool to room temperature.

1. While the biscuits are cooling, add the strawberries, 3 tablespoons of sugar and water to a large bowl and toss until coated.
2. To serve, cut the biscuits in half and lay down the bottom part onto a plate. Add some whipped cream and some strawberries and then place the top of the biscuit on the top. Repeat with whipped cream and strawberries.