Ingredients
-
-
1 1/4
-
3/4
-
1/2
-
4
-
1/2
-
2
-
1/2
-
1/2
-
1 - 2
-
-
2
-
2
-
1
-
5
Directions
Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
in Large Food Processor Bowl, Thoroughly Combine Flours, Salt, Baking Powder, Cream of Tartar, and Sugar. |
|
3
Done
|
Add Margarine in Pieces and Briefly Pulse Just Until Mixture Is Coarse and Crumbly. |
|
4
Done
|
Add the Fat Free Half-and-Half and Briefly Pulse Just Until Blended (do not Overmix). |
|
5
Done
|
Turn Onto a Lightly Floured Surface and Knead Gently 4 or So Times. |
|
6
Done
|
Pat Dough Until About 1/3- to 1/2-Inch Thick. Using a 2 1/2- to 3-Inch Round Cutter, Cut Out Biscuits and Place Them on a Baking Sheet Coated With Canola Cooking Spray. |
|
7
Done
|
Bake Until Nicely Brown, About 12-14 Minutes. Let Cool. |
|
8
Done
|
Meanwhile, Add 2 Cups Sliced Strawberries, Brown Sugar, and Vanilla to Food Processor and Pulse Until a Strawberry Puree Is Created (about 5 Seconds). |
|
9
Done
|
Split a Biscuit in Half and Place Both Halves, Cut Side Up, on a Dessert Plate. Drizzle About 1 Tablespoon of the Strawberry Puree Mixture Over the Top of Each Half. Top Both Halves With a Total of 1/2 Cup of Strawberry Slices and a Dollop of Light Whipped Cream. |
