¾ cup (1½ sticks) chilled unsalted butter, cut into ¼-inch pieces
1 cup buttermilk
Instructions
Strawberry Shortcake:
Combine strawberries, ½ cup sugar and preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.
Buttermilk Biscuits:
Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub ¾ cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using ¼ cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/strawberry-shortcake-with-buttermilk-biscuits/