Biscuit Strawberry Shortcake

• 2 cups all-purpose flour
• 3 tablespoons sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter
• 1 cup milk
• 2 pints strawberries, sliced
• 1 tablespoon orange juice
• 1-1/2 cups whipped topping

1. In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.
2. Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased
3. . Bake at 425u0b0 for 12-15 minutes or until lightly browned. Cool on a wire rack.
4. Meanwhile, place strawberries, orange juice and remaining sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

flour, sugar, baking powder, salt, cold butter, milk, pints strawberries, orange juice, topping

Taken from www.tasteofhome.com/recipes/biscuit-strawberry-shortcake/ (may not work)