Strawberry Shortcake by Geisel Nye

Serves 12

Ingredients:

1 25oz bag frozen 12 Buttermilk Biscuits (Grands)

1 Cup Unsalted Butter, melted

½ Cup plus 2 Tbls Sugar

4 Cups Strawberries, hulled and sliced (Substitute frozen sliced strawberries)

2 Cups Heavy Cream, whipped

Directions:

1. Preheat oven to 375 degrees.

2. In a large bowl combine sliced strawberries and sugar.

3. Line a jelly-roll (10x15) pan with parchment paper. Dip frozen biscuits in melted butter and sugar then place 1” apart on prepared pan.

4. Bake biscuits according to package directions.

5. Place heavy cream in the bowl of a stand mixer with whisk attachment. Whip cream to stiff peaks.

To assemble:

Split biscuits in half, spoon on strawberries and top with a dollop of whipped cream.

Here's the refrigerated Grands biscuits version of the strawberry shortcake dish:
(FYI, Suprisingly the frozen biscuits taste MUCH better.)