SOUTHERN BISCUIT SHORTBREAD

2 cups self-rising flour
2 tablespoons sugar
1/3 cup unsalted butter, softened
3/4 cup half and half
6 cups sliced strawberries, sweetened to taste
1 cup whipping cream, whipped with 1 tablespoon sugar

Preheat oven to 450 degrees F. Lightly grease a large baking sheet.

In medium bowl, combine flour and sugar. With pastry blender or two knives, cut butter into very small pieces to evenly distribute into dry ingredients until mixture resembles very coarse crumbs. Add half and half; stir just until dry ingredients are moistened.

Turn dough out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough about 1/2-inch-thick; cut with floured cutter or knife into desired shapes. Place about 1 inch apart on baking sheet.

Bake at 450 degrees F for 10-12 minutes or until golden brown.

Serve warm or at room temperature. Split shortcakes; fill with strawberries and top with more strawberries and whipped cream.

Makes 8-10 shortcakes
Source: Martha White