# What You Need:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup cold buttermilk
08 - 1 large egg
09 - Zest of 1 lemon (optional)
10 - 1 teaspoon vanilla extract
→ Strawberry–Basil Filling
11 - 1 pound fresh strawberries, hulled and sliced
12 - 2 tablespoons granulated sugar
13 - 2 tablespoons fresh basil, thinly sliced
14 - Juice of 1/2 lemon
→ Whipped Cream
15 - 1 cup heavy whipping cream, cold
16 - 2 tablespoons powdered sugar
17 - 1/2 teaspoon vanilla extract
# How-To:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, salt and lemon zest if using until evenly distributed.
03 - Add the cold cubed butter to the dry mixture and work it in with a pastry cutter or fingertips until the texture resembles coarse crumbs with pea-sized pieces of butter remaining.
04 - In a separate bowl whisk the cold buttermilk, egg and vanilla; pour into the dry ingredients and fold gently until just combined, avoiding overmixing.
05 - Turn the dough onto a lightly floured surface, pat to about 1 inch thickness and cut out 6 rounds with a floured cutter; transfer to the prepared sheet, spacing them apart.
06 - If desired, brush the tops lightly with a little buttermilk for color, then bake until the biscuits are golden, about 16 to 18 minutes; transfer to a rack and cool completely.
07 - While biscuits cool, toss the sliced strawberries with the granulated sugar, sliced basil and lemon juice; let sit at least 15 minutes so juices release and flavors meld.
08 - Using a chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla until soft peaks form; refrigerate until ready to assemble.
09 - Slice each cooled biscuit in half, spoon a portion of the strawberry–basil mixture onto the bottom half, top with whipped cream, cap with the remaining biscuit half and finish with additional cream and berries as desired.
