In a large bowl combine the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Let the mixture stand at room temperature, stirring occasionally, for 1 hour. In a bowl beat the heavy cream with the sour cream and the confectioners sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange the bottom halves on 8 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately. Serves 8. Depending upon time and the ingredients at hand, we make either cream or buttermilk biscuits: Both recipes are included here. Although the White Lily flour suggested in the recipes produces a very light biscuit, no one will be disappointed by the results of regular all-purpose flour. CREAM BISCUITS 2 cups White Lily or all-purpose flour 1 tablespoon double-acting baking powder 1/2 teaspoon salt 1-1/4 cups heavy cream plus additional for brushing the biscuits * available by mail order from The White Lily Foods Company, P 0 Box 871, Knoxville, TN 37901 tel. (615) 546-5511 Preheat the oven to 425° F. Into a bowl sift together the flour, the baking powder, and the salt and add 1-1/4 cups of the cream. Stir the mixture until it just forms a dough and gather the dough into a ball. On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick. Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet. Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all. Brush the tops of the rounds with the additional cream, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack. Serve the biscuits at room temperature. Makes 8 biscuit. dess 132 BUTTERMILK BISCUITS 2 cups White Lily* or all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable shortening 3/4 cup buttermilk milk for brushing the biscuits *available by mail order from The White Lily Foods Company, P.0. Box 871, Knoxville, TN 37901, tel. (615) 546-5511 Preheat the oven to 425° F. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt and blend in the shortening until the mixture resembles meal. Add the buttermilk, stir the mixture until it just forms a dough, and gather it into a ball. On a lightly floured surface knead the dough gently 6 times and pat it out 1/2 inch thick. Cut out as many rounds as possible with a 3-inch round cutter dipped in flour and invert the rounds onto a lightly greased baking sheet. Gather the scraps, pat out the dough, and cut out more rounds in the same manner until there are 8 rounds in all. Brush the tops of the rounds with the milk, bake the biscuits in the middle of the oven for 12 to 15 minutes, or until they are pale golden, and transfer them to a rack. Serve the biscuits at room temperature. Makes 8 biscuits. dess 142