Strawberry and cream biscuits

I found I needed a lot more flour than called for - probably due to overly juicy berries. These were great right out of the oven. Somehow, I kept expecting them to be like scones but they were light and definitely biscuit-y. Not too sweet either.

They do not keep well, as she says in the recipe. Better to eat them all right away!

These are just as the title implies - biscuits with strawberries. Not sweet or scone-like, but more like a light tender biscuit with pops of flavor. My strawberries were not as ripe as Deb's so they did not exactly "melt" into the batter and they needed a little something - a swipe of butter and jam or honey, but were definitely tasty. I froze mine and they baked up perfectly. Straight from the freezer, these needed an extra 8-10 minutes.