I made these as snacks for my son's preschool class and they were a big hit. It's not just the little ones who love these, though. Sweet biscuits, strawberry puree and fresh whipped cream keep everyone coming back for more.
Preheat oven to 425 degrees
In a food processor add all dry ingredients and process for a few seconds. Cut butter into 8 slices and add to processor one at a time as the machine runs. Then, add vanilla, egg and buttermilk. Process for only 5 seconds, until ingredients are just incorporated.
Turn out dough onto a floured surface and knead all crumbs into the dough to make a ball. Lightly pat out the dough with a rolling pin until its ¾ inch thick.
Using a 2 inch pastry cutter, cut out biscuits and place them on a parchment or Silpat lined baking sheet.
Brush the tops with the beaten egg and a sprinkle of turbinado sugar.
Bake for 9 to 10 minutes until they have puffed up and bottoms are golden brown.
Allow them to cool completely before slicing them in half.
While biscuits are in the oven, make the filling.
Hull strawberries. Place 2 cups in a mini food processor or mash them up with a fork until a jam like consistency is reached. Add the sugar and lemon juice and set aside. Slice the remaining strawberries thin.
To Assemble: Spread a dollop of the mashed strawberries on the bottom half of the biscuit. Add a little cream, then a few sliced strawberries. Top with the other biscuit half.
