4 cups flour
1/2 cup sugar
2 tablespoons baking powder
1/4 teaspoon kosher salt
dash of cardamon
1 stick (1/2 cup) unsalted butter, cut into small pieces
1 cup buttermilk, shaken well
1/2-3/4 cup heavy cream, plus more to brush on the biscuits
orange zest from 1 orange
4 cups of strawberries, hulled and quartered
juice from 1 orange OR 1/2 cup of Grand Mariner
4 tablespoons of sugar
How to Make the Biscuits:
In a large bowl, sift together the flour, sugar, baking powder, cardamon, and salt. Use a pastry cutter or a fork to blend in the butter until the mixture is pea size or a coarse meal.
In a medium bowl, whisk together the buttermilk and cream, then whisk in orange zest. Add liquid mixture to the dry mixture while stirring with a spatula just until a dough forms.
Preheat the oven to 400 degrees.
With a 1/2 cup measuring cup or an ice cream scoop, scoop out the dough onto an ungreased baking sheet. Brush lightly with remaining cream and sprinkle with some sugar.
Bake until they are golden brown, 15 to 20 minutes (depending on the size of the biscuits), and then transfer to a rack to cool.
How to Make the Strawberries:
In a large mixing bowl, combine the strawberries, Grand Mariner (Or orange juice) and sugar. Mix gently, taste, and add more sugar if needed.
Cut the biscuits in half horizontally and place each bottom half in a wide bowl or on a plate. Divide the strawberries among the bowls or plates. Top each shortcake with either whipped cream or vanilla ice cream. Place biscuit cap on top and enjoy! Yummy!