2 1-pint baskets strawberries,
-hulled, sliced
3 tb Sugar
1/2 c Low-fat milk
1 lg Egg
1 ts Vanilla extract
1 3/4 c All purpose flour
1 tb Baking powder
1/2 ts Salt
6 tb (3/4 stick) chilled unsalted
-butter, cut into pieces
1 qt (about) strawberry frozen
-yogurt
Combine strawberries and 2 tablespoons sugar in medium bowl. Cover and
chill 2 to 6 hours.
Position rack in center of oven and preheat to 425F. Whisk milk, egg
and vanilla in small bowl. Sift flour, baking powder, salt and
remaining 1 T sugar into large bowl of electric mixer. Add butter and
mix on low speed until mixture resembles coarse meal. With mixer
running, slowly pour in milk mixture and mix until soft dough forms.
Gently knead dough on floured surface until smooth, about 10 turns.
roll out dough to 1/2-inch thickness. Cut out rounds, using floured 1
1/2-inch diaeter biscuit cutter. Reroll scraps; cut out additional
rounds. Place biscuits on large ungreased baking sheets, spacing 2
inches apart. Bake until puffed and golden, about 14 minutes.
(Biscuits can be prepared 6 hours ahead.)
Split biscuits horizontally in half. Place both halves of 1 biscuit
split side up on each of 8 plates. Place scoop of frozen yogurt atop
each biscuit half. Cover generously with berry mixture.
Yields
8 servings