Strawberry Shortcake

• 4 medium buttermilk biscuits
• 2 Cups fresh Central Market Strawberries, hulled and halved
• 1/4 Cup Central Market Organics balsamic vinegar
• 1/4 Cup honey
• 1/4 Cup light whipping cream
• 4 spriggs fresh mint
• Buttermilk Biscuits
• 2 Cups flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/3 tsp cream of tartar
• 1 TBSP sugar
• 1/2 Cup vegetable shortening
• 1/2 Cup plus 2 TBSP buttermilk
• milk for glazing

1. Buttermilk Biscuits: Preheat the oven to 350 degrees F. Have all ingredients well chilled. Place all dry ingredients and shortening in bowl and use electric mixer to mix. Mix until crumbly, then add buttermilk and mix just until dough comes together. Gently roll out dough to 3/4-inch thickness and cut with round cutter. Glaze with milk and bake for 15 to 20 minutes.
2. Split the biscuits in half horizontally. Glaze the strawberries with the balsamic vinegar and half of the honey. Set aside. Whip the cream in a small mixing bowl to soft peaks. Add the remaining honey and whip to stiff peaks. Spoon the strawberries over the bottom half of each biscuit. Be sure to pour some honey over each biscuit as well. Spoon the whipped cream over the srawberries and finish by placing the top half of each biscuit on the cream. Garnish with mint.

buttermilk, strawberries, central market organics balsamic vinegar, honey, light whipping cream, fresh mint, buttermilk, flour, salt, baking soda, baking powder, cream of tartar, sugar, vegetable shortening, buttermilk, milk

Taken from www.epicurious.com/recipes/member/views/strawberry-shortcake-50121065 (may not work)