Biscuits for Strawberry Shortcake

After a lifetime of thinking angel food cake went the
best with strawberries and cream, I have changed
my mind. This recipe is from Martha Stewart's
Baking Handbook.

4 cups flour 2 TBSP baking powder 1/2 cup sugar 1 tsp salt 1 1/2 sticks of butter 2 cups heavy cream (milk works, too) Directions: Preheat oven to 400. In a large bowl, whisk together flour, sugar, salt and baking powder. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Pour in the cream. Using a heavy rubber spatula fold the cream into the dough, incorporating all the crumbs until the dough just comes together. It will be slightly sticky. Drop biscuit-sized piece of dough onto an unlined cookie sheet. (you can roll out and cut--but why?) Brush biscuits with one lightly beaten egg, and sprinkle with sanding sugar. Bake 20-25 minutes, rotating half way through. You can be fancy and cut the biscuits in half horizontally, fill with berries and top with cream, or just be lazy like me and dump the berries and cream over the whole biscuit Number Of Servings:16