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1
Place the strawberries in a bowl and sprinkle 2 tablespoons of the sugar over them.
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2
Toss with the lemon juice and salt.
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3
Let the strawberries macerate and get juicy for 30 minutes to an hour.
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4
Whip the heavy cream with the remaining tablespoon sugar until soft peaks.
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5
Then add the lemon zest and vanilla extract.
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6
In an 8-ounce glass (or mason jar, which I like to use), layer some crumbled Grapevine KY Buttermilk Biscuits with some macerated strawberries and spoonfuls of whipped cream.
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7
Keep alternating layers until the jar is full, and then try not to eat like a complete animal.
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8
Repeat with the remaining ingredients.
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9
Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat.
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10
Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
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11
Add the flour to the chilled mixing bowl.
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12
Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter.
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13
In batches, add in the buttermilk until the dough is cohesive yet still moist.
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14
Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round.
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15
Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits.
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16
(Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
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17
Carefully remove the skillet from the oven and add the oil.
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18
Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter.
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19
Bake until golden brown, 15 to 25 minutes.
