Strawberry Prep

• Start with strawberries that are very ripe -- the juicier the better. Look for strawberries that are bright red, and take a whiff of them in their containers when shopping for them. The stronger the strawberry smell, the riper they are. Ripe strawberries will easily release their juices when heated, flavoring the biscuits even further. When you get home, rinse the strawberries and chop them into 1/2-inch pieces.

The Biscuit Dough

• Prepare for baking by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper. For the biscuit, you can use any type of biscuit dough you prefer. To make a sweetened biscuit that would compliment the strawberries, combine sifted flour with baking powder, sugar and salt. Then cut in cold butter with a pastry cutter, until the mixture is crumbly. Next, carefully fold in the chopped strawberries with a spatula -- you don't want to mash them. Gently stir in heavy cream, mixing just until all the ingredients are combined into a sticky dough. Avoid overworking the dough.

Baking the Biscuits

• At this point you have two options. You can flour your counter and a rolling pin and roll the dough out flat, then use a biscuit cutter to create perfectly round biscuits, placing them on parchment paper a few inches apart. On the other hand, if uniform biscuits aren't important to you, you can simply scoop the dough out with a tablespoon and drop it onto the parchment paper in small heaps. You can also opt to brush each biscuit top with melted butter and a sprinkling of sugar. Place the biscuits in the oven to bake for about 15 minutes, or until they just start to brown and the strawberry juices have started to release and trickle out of the biscuits. Remove from the oven and allow them to cool slightly before serving.

Serving and Storing

• Like all biscuits, these strawberry biscuits are best hot and fresh out of the oven. Enjoy them plain or with pats of butter. The strawberry juice will likely be leaking so be careful when eating and serving. If you are not planning on eating or serving them all right away, it is best to prepare the dough and place it on the baking sheet, then freeze the unbaked biscuits. Wrap the baking sheet tightly with plastic wrap and place in the freezer. The next day, you can bake them straight from frozen, adding two to three minutes to the baking time. If you have leftovers, you can also store them in the freezer, well wrapped in plastic wrap and aluminum foil, for up to three months. To rewarm, you can pop them in the microwave or the oven for a few minutes.