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1
First prepare the biscuit dough: Sift the flour with the baking powder and salt.
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2
Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
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3
Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
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4
Turn out the dough onto a work surface and knead once or twice to gather it into a mass - DO NOT OVERWORK THE DOUGH - pat into a rectangle.
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5
The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
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6
Preheat the oven to 450u00b0F and line the oven floor with foil to catch any drippings.
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7
Spread the strawberries on paper towels to dry.
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8
In a small bowl, stir the jam to loosen it.
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9
In a saucepan, melt the butter and keep it warm.
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10
In a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
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11
Halve any very large berries.
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12
Gently toss the berries with the dry ingredients.
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13
On a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
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14
Square off the corners.
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15
Brush the dough lightly with about half the melted butter.
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16
Using a spatula, spread the jam over the rectangle, leaving a 1/2-inch border on one long side.
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17
Starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
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18
Roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
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19
Quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
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20
Give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
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21
Arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
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22
Don't push the biscuits down into the strawberries.
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23
Bake the Strawberry Rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
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24
Lower the oven temperature to 350u00b0F, loosely cover the Rolls with foil and bake for 15 minutes longer.
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25
Cool for 30 minutes before serving.
