INGREDIENTS

INSTRUCTIONS

Heat oven to 400 degrees. Lightly grease a cookie sheet. BISCUITS: Mix
flour, sugar, baking powder and salt in a large bowl. Gradually add
cream, tossing mixture with a fork until clumps form. Press clumps
into a fairly smooth ball (with a motion similar to kneading, but
don't overwork dough). Shape into a 6-inch long log. Cut in 6 even
slices and place on prepared cookie sheet. Bake 15 minutes or until
tops and bottoms are light golden brown. Remove to a wire rack and
cover with a kitchen towel. Cool at least 10 minutes before filling.
Put 1 cup sliced berries into a bowl. Sprinkle with sugar and mash
lightly with a fork until juicy. Gently stir in remaining berries.  Let
stand 1 hour at room temperature. (Or cover, refrigerate and  bring to
room temperature before serving.) TO SERVE: Cut biscuits in  half with
a serrated knife. Put bottom halves on plates. Spoon about  1/4 cup
berries and juice, then 1/4 cup whipped cream over each.  Replace tops.
Spoon on remaining cream and berries.  FROM WOMAN'S DAY, 6/2/92  From a
collection of my mother's (Judy Hosey) recipe box which  contained lots
of her favorite recipes, clippings, etc.  Downloaded  from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 550
Calories From Fat: 266
Total Fat: 30.3g
Cholesterol: 109.1mg
Sodium: 470.8mg
Potassium: 313.7mg
Carbohydrates: 65.4g
Fiber: 3.8g
Sugar: 27.1g
Protein: 6.9g