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1
Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes.
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2
Press strawberries with spoon to release juices.
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3
Let stand at room temperature for one hour while preparing biscuits.
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4
To make biscuits - preheat oven to 425-degrees F.
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5
Sift twice first 5 ingredients for biscuits (flour - baking soda).
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6
Cut in butter with two knifes or pastry blender until mixture resembles coarse meal.
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7
Stir in buttermilk with a fork until a soft dough forms.
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8
Turn dough out onto a floured board and knead six times.
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9
Pat dought into a 8 x 5 inch rectangle, triimming sides.
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10
Using a floured knife cut rectange in half and then crosswise into thirds making six (2 1/2 inch) squares.
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11
Transfer biscuits to an ungreased baking sheet and brush tops with milk (or cream).
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12
Bake for 12-15 minutes or until golden.
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13
Transfer to rack and let cool while finish preparing berries.
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14
Beat together heavy cream, sour cream, powdered sugar and vanilla with an electric mixer at medium high until cream holds shape (but is not stiff).
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15
To serve: split biscuits horizonally with a fork an arrange two halves split sides up on six plates.
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16
Top with berries and juices and whipped cream.
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17
Serve with additional berries and cream if desired.
