Early in the day, stem a quart of fresh strawberries (or defrost frozen ones without sugar) and pour 1/4 to 1/2 cup sugar over them. Let set and sweeten for at least 6 hours then make biscuits.

BISCUITS:

2 c. unbleached white flour
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1/2 c. oil or butter
1 egg, well beaten (opt.)
1 to 1 1/2 c. buttermilk (enough to make a thick, moundable batter)

Sift the dry ingredients into a medium-size bowl, work in the shortening with a fork and add the egg. Gradually stir in the buttermilk and mix the dough only until the flour is reasonably well moistened. Spoon the batter into a heap in the center of a greased, round cake pan and bake it at 425 degrees for 15 to 20 minutes until the top is well browned.