DAISY KING / MISS DAISY'S KITCHEN
1 1/4 c all purpose flour
1/2 c unsweetened cocoa powder
1/2 c sugar
1 T baking powder
1/8 t salt
1 c heavy cream
1/2 t vanilla extract
2 lbs small strawberries, hulled and quartered
6 T powdered sugar
2 T powdered sugar
1/4 c fresh orange juice
2 T Grand Marnier or almond extract
1/2 t grated orange peel
Pinch of salt
1/2 c chilled heavy cream
1/2 c chilled sour cream
Preheat oven to 400 degrees. In a large bowl, whisk first 5 ingredients. Using electric mixer, beat cream and vanilla in a medium bowl until firm peaks form. Stir cream mixture into flour mixture until moist clumps form. Transfer mixture to lightly floured surface and knead gently until dough forms ball, about 10 turns. Pat dough out to 3/4 inch thickness. Using 3-inch cutter, cut out biscuits until you have 6 biscuits. Place biscuits on prepared baking sheet. Bake biscuits until toothpick inserted into centers comes out clean, about 15 minutes. Transfer to a rack and cool.
Stir strawberries, 6 T powdered sugar, and next 4 ingredients in a medium bowl. Cover and chill at least 1 hour.
Using an electric mixer, beat chilled heavy cream and sour cream and remaining 2 tablespoons powdered sugar until soft peaks form.
Place 1 biscuit on each of 6 plates. Place large spoonful of berries with juices atop the biscuits. Top with whipped cream mixture. Garnish with a sprig of mint. Delicious!