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1
Preheat the oven to 450F.
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2
Lightly grease a baking sheet.
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3
Place the flour and salt in a large bowl and stir to mix.
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4
Add the cream and stir to mix just until the flour is moist.
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5
Turn the dough onto a lightly floured surface and knead three or four times, just until it comes together, and form into a flat disk.
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6
Using a lightly floured rolling pin or your hands, roll or pat the dough about 1/2 inch thick.
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7
Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the biscuits, leaving as little space between each cut as possible and pressing down just once for each biscuit; do not twist the cutter.
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8
If the dough begins to stick to the cutter, dip the cutter in a little flour.
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9
Gather the excess biscuit dough, reroll once, and cut as many biscuits from it as possible.
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10
Arrange the biscuits on the prepared baking sheet.
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11
Brush the tops with cream, sprinkle with sugar, and bake until golden brown, 10 to 12 minutes.
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12
While the biscuits are baking, combine the strawberries and remaining 1/4 cup of the sugar in a bowl and mash lightly with a fork or your hand to release some of the juices.
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13
Remove the biscuits from the oven, split in half, and place a pat of butter in the middle, allowing the butter to melt.
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14
Spoon the strawberries over and serve warm.
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15
If you dont have self-rising flour in your pantry, you can still avoid a trip to the store by making your own.
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16
Add 2 teaspoons baking powder or 1 1/2 teaspoons baking powder plus 1/2 teaspoon baking soda to every 3 cups of all-purpose flour.
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17
If the recipe does not call for salt, add 1/2 teaspoon to the mix as well.
