¼ cup (1/2 stick) cold unsalted butter, cut into small pieces
¾ cup plus 2 tablespoons buttermilk
Strawberry sorbet or vanilla ice cream (optional)
Instructions
Preheat oven to 450 degrees
Berries: Stir together the strawberries, basil, sugar, and lemon juice in a medium bowl. Let stand at room temperature while you make the biscuits.
Biscuits: Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. But in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture, pour in the buttermilk, and stir with a fork until a dough just begins to form; it will be very sticky.
On a well-floured surface, knead the dough very lightly once or twice with floured hands. Pat out the dough to ¾ inch thick. Dip a 2 ½ inch biscuit cutter into flour and cut out 8 rounds, being careful to reflour the cutter as necessary but not to twist it or the biscuits will be tough. Gather the scraps together and pat them out again if needed. Transfer the biscuits to an ungreased baking sheet.
Bake for 12 to 15 minutes, or until light golden brown. Cool slightly on the pan on a wire rack.
To serve, split each biscuit with a fork, and place the bottom halves on 8 serving plates. Spoon a generous portion of the berries over each one, if using ice cream or sorbet, put a scoop on the side, then add the tops and serve immediately.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/06/23/strawberry-fields-forever/