- 2 quarts fresh strawberries
- sugar to taste
- 1 1/2 cups all-purpose white flour
- 1/2 cup whole-wheat pastry flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/8 cup sugar
- 4 tablespoons lard or butter
- 1/2 cup milk
Rinse, hull and halve strawberries. Lightly smash about half of them and sprinkle with sugar to taste. Mix in remaining berries and set aside for at least 30 minutes to bring out the juice, stirring occasionally.
Preheat oven to 425°. Mix together white and whole-wheat flour, salt, powder and sugar. With a pastry cutter or your fingers, blend in cold lard or butter until it is integrated but the mixture is still mealy and lumpy. Toss in cold milk with a fork or wooden spoon, then knead a few times to bring the dough together. Turn dough out onto floured counter, roll or pat into a circle about 1/2 inch thick, and slide onto a cookie sheet. Bake about 16–20 minutes or until golden brown.
Remove from oven and allow to cool briefly. Carefully cut the biscuit in half horizontally and lift off the top half. Place biscuit bottom on a serving platter with ample room around the edges for juice. Spread with butter, ladle on strawberries and juice, replace biscuit top and pour on more strawberries. Cut and serve.