Triple Berry Cream Biscuits

I can't get enough of the intense strawberries around right now. They are a deep red all the way through and are so sweet and delicious. As I was flipping through one of my cookbooks looking for yet another way to make shortcake, I noticed that there is a similar version called a cream biscuit. Only 4 ingredients...why not? Aside from my usual modification of subbing out some of the flour for the whole wheat variety, I added a modern twist of sprinkling the tops with a pinch of red sea salt and turbinado sugar. I loved the salty bite against the sweet berries and cream. Don't overdo it, just a couple grains per biscuit. Turns out, everyone who's had both prefer the cream biscuit. So there you have it.

1 cup organic AP flour

1 cup organic whole wheat pastry flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups organic heavy cream (for biscuits)

1-2 pinches red sea salt

1-2 pinches turbinado cane sugar

1/2 pint organic heavy cream (for whipping)

2 Tablespoons organic cane sugar

1 Tablespoon organic vanilla extract

1lb mixed fresh berries (strawberries, blueberries, blackberries, raspberries, whatever sounds good)

Preheat oven to 425F. Mix together flours, baking soda and salt. Add cream and stir just until dough forms. Knead it into a ball 4-5 times. Roll out to 1/2" thick. Using a 3-4" diameter glass (or biscuit cutter, if you own such a thing), cut out as many rounds as possible and drop onto lightly greased baking sheet (or non-stick sheet). Gather scraps, roll out again and continue cutting until you have 8 or used all the dough. Brush the tops with a little cream and sprinkle with a tiny bit of red sea salt and turbinado sugar. Bake until just golden, 12-15 min. Whip cream, sugar and vanilla in a mixer until fluffy. Slice cooled biscuits in half and frost each side with cream. Put a scoop of berries in between and sandwich closed.

Serves 8