This is a great dessert for June, when berries are at their peak. The biscuits get raves whether frozen and reheated or served fresh from the oven. Preparation time 1 hour. Baking time 25 minutes.

BISCUITS:

5 c. all-purpose flour
1/2 c. sugar
2 tbsp. baking powder
1 tsp. salt
3/4 c. cold butter, cut up
2 c. heavy or whipping cream
1 tbsp. milk

TOPPING:

6 pt. strawberries, hulled
1/2 c. plus 2 tbsp. sugar
2 c. heavy or whipping cream
1 tsp. vanilla extract
1 tsp. brandy (optional)
24 more strawberries, for garnish

Biscuits: Preheat oven to 400 degrees. Grease 2 cookie sheets. Combine flour, sugar, baking powder and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gradually stir in cream, tossing with fork until dough is evenly moistened.

Knead dough gently on work surface until it just holds together, about 1 minute. Divide dough in half. Roll one dough half 1/2 inch thick. Cut into circles with floured 2 3/4 inch biscuit cutter. Transfer to prepared cookie sheets. Repeat with remaining dough, rerolling scraps. Brush tops with milk. Bake 15 minutes or until golden. Cool completely on wire racks. (Can be made ahead. Wrap and freeze up to 2 weeks. Thaw at room temperature 1 hour. Bake in preheated 350 degree oven 10 minutes or until lightly toasted.) Makes 24.

Combine 3 pints strawberries and 1/2 cup sugar in large bowl; crush strawberries with potato masher or fork. Slice remaining 3 pints strawberries and stir into crushed berry mixture.