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1
In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp.
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2
Add the remaining 1/2 pint of berries.
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3
Let the mixture stand at room temperature, stirring occasionally, for 1 hour.
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4
In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla.
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5
Split the biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them.
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6
Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream.
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7
Serve the remaining cream separately.
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8
Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough.
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9
Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick.
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10
Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet.
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11
Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all.
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12
Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 degree oven for 15 minutes, or until they are pale golden.
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13
Transfer the biscuits to a rack and let them cool for 5 minutes.
