Bride's Biscuits

This recipe comes from "The Essential Mormon Cookbook" and Jessica McCall

1 pkg. dry yeast
1/2 cup warm water
5 cups flour
3 Tbs. sugar
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup shortening or butter
2 cups buttermilk

Dissolve yeast in water, let stand 10 minutes. Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in shortening/butter. Mix wet ingredients into dry, working only until moistened. Put in a large plastic container, cover and refrigerate several hours. Can be stored in fridge for up to a week. Roll out on a well floured surface 1/2 inch thick and cut with biscuit cutter or other round shape (like a glass). Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or til golden brown. Makes 3 dozen.

*I have made these plenty of times without refrigerating the dough and substituting regular milk for buttermilk and they turn out just as well for us!

Brown Sugar Strawberry Tart

1 cup flour
1/4 cup packed brown sugar, divided
1 TBSP cornstarch
1/8 tsp. salt
1/2 cups cold butter, but into pieces
1 tsp. vanilla, divided
1/2 cup creme fraiche
1/2 cup whipping cream
12 oz strawberries, hulled and sliced

1. Preheat oven to 350. In a food processor, whirl flour, 2 tbsp sugar, cornstarch, and salt until combined. Add butter and 1/2 tsp vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9 inch round tart pan with a removable rim (I used a cheesecake pan with removable rim since I don't have a tart pan).
2. Bake until edges are golden, 20-22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.
3. In a bowl with a mixer on high speed, bet creme fraiche, cream, remaining tbsp sugar and remaining 1/2 tsp vanilla until thick. Spread on coolded crust. Arrange strawberries in circles on top.