MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: OLD-FASHIONED STRAWBERRY SHORTCAKE
  Categories: Desserts, Fruits, Malgieri
       Yield: 8 servings
  
       1 qt Strawberries
     1/3 c  Sugar
       1 tb Lemon juice
   1 1/2 c  Heavy cream
            Buttermilk Biscuit Dough
            -(RECIPE Follows)
       2 tb Buttermilk
       2 tb Sugar
       2 tb Soft butter
 
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   1 1/2 c  All-purpose flour
     1/2 c  Cake flour
     1/2 ts Salt
       2 ts Baking powder
     1/2 c  Cold unsalted butter
     3/4 c  Buttermilk or heavy cream
            - (or more)
  
   PLACE BERRIES in a colander and quickly rinse under running cold
   water. Pour on a tray lined with several thicknesses of paper towel
   to drain for 5 minutes. Hull the strawberries with the point of a
   stainless-steel paring knife, then slice into a bowl. Sprinkle with
   sugar and lemon juice, then set aside, covered, at room temperature
   for an hour or two. Whip the cream (add a couple tablespoons of
   sugar, if you like) until it holds a soft peak. Cover and
   refrigerate. Preheat the oven to 450F; set rack in middle level.
   Prepare biscuit dough. For a large shortcake, pat the dough into a
   9-inch disk on a parchment-lined cookie sheet. For individual
   shortcakes, pat dough into a 6-by-12- inch rectangle and cut into
   eight 3-inch biscuits with a sharp, floured knife. Transfer to a
   parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle
   with sugar. Bake for 10 to 15 minutes, until well risen and golden.
   Check the center of the large shortcake with a toothpick to make sure
   it is baked through: If the pick emerges with dough still clinging to
   it, lower temperature to 350F and bake another 5 minutes. Slide the
   large shortcake onto a platter immediately after it is baked. Use a
   sharp, serrated knife to slice through the middle, making two layers.
   Slide the edge of a cookie sheet between the two layers and lift the
   top layer off. Butter the bottom layer and pour all but 1/2 cup of the
   sweetened berries on. Slide the top back on and pour the remaining
   berries over the top. Split the small shortcakes in the same way and
   place the bottoms on individual dessert plates. Butter them and top
   with about 1/3 cup of the berry mixture. Replace tops and pour a
   tablespoon or so of the remaining berries over the top. Serve
   immediately. Pass the cream in a bowl for the guests to help
   themselves.
   
   BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder
   in a mixing bowl and stir well to mix. Rub in the butter by hand or
   with a pastry blender until the mixture is mealy. Stir in 3/4 cup of
   the buttermilk with a fork and continue stirring gently until the
   dough begins to hold together. (If the dough is dry, add more
   buttermilk, 1 tablespoon at a time.) Sprinkle the work surface
   generously with flour and scrape the dough onto it. Fold the dough
   over on itself two or three times. Use the dough immediately for
   shortcakes, following the instructions above. Use this recipe to make
   a large shortcake or eight small ones. This same dough is used as the
   topping in cobbler recipes.
   
   NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  
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