| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 1 |
|
Tube large refrigerator biscuits; (Such as Pillsbury |
|
|
; Grands Buttermilk |
|
|
; Biscuits) |
|
|
; (10.8-ounce) |
| 1 |
tb |
Plus 1/2 cup chilled whipping cream |
| 3 |
tb |
Sugar |
| 1 |
|
Basket strawberries; hulled (1-pint) |
| 1 |
ts |
Fresh lemon juice |
INSTRUCTIONS
Preheat oven to 375F. Place 2 biscuits on ungreased baking sheet. Brush
tops with 1 tablespoon cream; sprinkle with 1 tablespoon sugar. Bake until
golden, about 14 minutes. Cool 5 minutes.
Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush
berries with fork. Slice remaining berries; add to bowl. Mix in lemon
juice. Whip remaining 1/2 cup cream to soft peaks.
Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon
most of berry mixture over, dividing equally. Cover with tops. Top with
cream and remaining berries.
2 Servings; can be doubled.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 146 Calories (kcal); 0g Total Fat; (0% calories from fat);
trace Protein; 38g Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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