Ingredients
1 pint fresh strawberries
1/4 cup strawberry syrup
4 frozen buttermilk biscuits
pressurized whipped cream (optional)
Steps
1. Preheat oven to 375°F.
2. Place biscuits, sides touching, on ungreased baking sheet. Bake 25 minutes, or until golden brown.
3. Wash strawberries. Remove stems, slice into quarters and place in medium mixing bowl.
4. Using potato masher or fork, slightly mash strawberries to release juices. Stir in syrup and refrigerate.
5. Split biscuits and place bottom half on serving plate. Using slotted spoon, divide strawberry mixture and spread over biscuits.
6. Place top of biscuit on strawberries. Pour strawberry liquid over biscuit and top with whipped cream, if using. Serve.
1 pint fresh strawberries
1/4 cup strawberry syrup
4 frozen buttermilk biscuits
pressurized whipped cream (optional)
Steps
1. Preheat oven to 375°F.
2. Place biscuits, sides touching, on ungreased baking sheet. Bake 25 minutes, or until golden brown.
3. Wash strawberries. Remove stems, slice into quarters and place in medium mixing bowl.
4. Using potato masher or fork, slightly mash strawberries to release juices. Stir in syrup and refrigerate.
5. Split biscuits and place bottom half on serving plate. Using slotted spoon, divide strawberry mixture and spread over biscuits.
6. Place top of biscuit on strawberries. Pour strawberry liquid over biscuit and top with whipped cream, if using. Serve.
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