Sugar Coated Biscuit Strawberry Shortcake

For the biscuits:

Heat the oven to 450 F. In a medium size bowl add the flour, baking powder, baking soda, salt, and milk. Using a cheese grater shred the butter and add it to the bowl. Cut the butter into the flour mixture with a fork and coarsely mix all ingredients. Knead the dough just enough so that all ingredients are incorporated. Sprinkle flour on a cutting board. Roll the dough on the cutting board so that it’s about 1 inch thick.

Using a biscuit or large cookie cutter, cut out as many biscuits as possible. Re-roll the dough to cut the remaining biscuits. Grease a large (8 or 10 inch) cast iron skillet with butter. Lay the biscuits in the skillet tightly, side by side. Using a spoon, add milk on top of each biscuit and spread it around the top. Sprinkle the sugar evenly on top of each biscuit. Bake in the preheated oven until the top of the biscuits turn a golden color (about 10 to 12 minutes).

For the strawberry compote:

Cut the strawberries into pieces. Heat a medium size pan on medium heat and add the strawberries, water, sugar and lemon juice. Stir, and bring to a boil. Cook for about 5 minutes. Remove from the heat and let cool.

For assembling the shortcake:

Cut the biscuits in half horizontally and lay the bottom side of each in separate serving bowls. Spoon the strawberry compote on top of the bottom side of each biscuit. Top with whipped cream and sliced strawberries. Lay the top half of the biscuit against the whipped cream in each of the serving dishes.