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1
Rinse the berries under cold water; drain well.
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2
Hull and slice the betties; place ina a bowel.
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3
Sprinkle with sugr; cover and let stand at room temper ature for abotu 1 hour.
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4
Whi[ the cream *sweetened with 2 -4r 3 Tbspl.
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5
of surar, if desired) until it hold a soft peak.
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6
Coer and refrigerate until ready to serve.
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7
Preheat oven to 425F Set rack at center level.
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8
In a food processor, (you cna use a pastry cutter or finer tips) combine the flour, bakng powder, salt and sugar, pulse to mix.
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9
Cur butter into about 8 pieces and add to the mixrture.
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10
Pulse until the mixture resembles coarse meal, but with a few pea-size hunks of butter left in the mixture.
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11
Transfer the mixture to a large bowl and make a well in the center.
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12
With a fork stir in the cream or milk, just until dough is moist.
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13
Be very careful not to overwork.
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14
The dough doesn't have to hold together well at this point.
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15
Let the dough stand for a minute.
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16
Turn the dough out onto a lightly floured surface.
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17
Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
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18
Gently pat the dough into a 6x12-inch rectangle about 3/4 -inch thick and cut into eight 3-inch biscuits with a floured round cutter.
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19
Transfer to a buttered foil-lined cookie sheet.
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20
Brush on a little mik or cream and sprinkle tops with some sugar, if desired.
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21
Bake for 10-15 minutes, until risen and golden brown, Remove to a platter and split each biscuit horizontally with a serrated knife.
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22
Butter the hot biscuits then top with about 1/3 cup of berry mixture.
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23
Replace the tops and top with a tablespoon or so of berries.
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24
Serve with whipped cream for topping.
