Serves: 20
Total Calories: 440

8 cups flour
2 teaspoons salt
2 cups sugar
1 cup plus 4 tablespoons butter (2 1/2 cubes)
4 tablespoons baking powder
2 teaspoons baking soda
4 cups buttermilk
1 flat fresh strawberries rinsed, cored, and sliced
3 cups sugar
1 tablespoon salt
1 1/2 cups rum

Mix all dry ingredients together in a large bowl, and cut in butter. Add buttermilk and gently mix until moist. Knead a few times on a floured surface.

With your hands, flatten dough out to 1” thick. Cut biscuits with an empty soup can, ends removed, or a cup. Arrange in the bottom of a greased, preheated 20” Dutch oven. Bake 15 to 20 minutes at about 375° or until you can smell them. (10 to 12 minutes at 425°)

While biscuits are baking or while they are cooling, wash and dry strawberries then remove the green stems. Slice the berries using an egg/mushroom slicer and place into a large mixing bowl. Gently fold in sugar, salt, and rum until berries are all coated. Cover and let set for 2 hours before serving.

To serve, cut a biscuit in half and put a dollop of whipped cream or ice cream on the bottom half and cover with the top half of the biscuit. Gently pour ½ cup strawberries and juice over the top of the biscuit and serve in a bowl.

*NOTE: If using whole milk instead of butter milk, omit baking soda and add 1 Tbs. + 1 tsp. baking soda to the baking soda called for.

Nutritional Facts:

Serves: 20
Total Calories: 440
Calories from Fat: 84

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
Apple Crisp for a Crowd
Apple Fritter for 50
Cobbler or Crisp Topping
Dump Peach Cobbler
Dutch Oven Spumoni Ice Cream
Mixed Berry Cobbler
Strawberry Shortcakes for a Crowd
Sin on a Stick