- Preheat the oven to 375°F. Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
- Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
- While the biscuits are cooking, de-stem the strawberries and cut them into quarters. Set aside a few strawberries to use as a garnish for later. Toss the rest of the strawberries in the sugar, water, and apple peel, then place in small pot and cook on simmer for 20-30 minutes.
- To make the whipped cream, use an electric mixer to whip the cream, sugar, and vanilla together until desired consistency is reached, 3-4 minutes.
- Cut the biscuits in half width-wise, then position one half on a plate. Place a healthy serving of strawberry confit on top, then a dollop of whipped cream, then some fresh strawberries, if desired. Position the other biscuit half on an angle, add a sprig of mint, and serve!
Biscuits adapted from Tyler Florence. Errything else by me!