1 1/3 cup all purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
1/2 tsp. grated orange peel
3 tbsp. unsalted butter or margarine, cut into pieces
3/4 cup skim milk

For the Filling
2 pints fresh strawberries, sliced
1 tbsp. orange juice
1 tbsp. granulated sugar
Vanilla nonfat yogurt and mint leaves for garnish.

Serves 8

From Linda's Kitchen
 
 
 
 
 

Preheat oven to 450 degrees.
Spray a baking sheet with vegetable cooking spray. 
Set aside.

In a large bowl, sift together the flour, sugar, and baking powder. 
Stir in the orange peel.
Using a pastry blender of 2 knives, cut the butter into the flour mixture until coarse crumbs form.
Quick stir in the milk until a soft dough forms.

On a lightly floured surface, roll out dough to a 1/2" thickness. 
Using a 2 1/2" biscuit cutter, cut out biscuits.
Gather trimmings, re-roll, and cut put more biscuits.
Place on prepared baking sheet.
Bake until golden, about 12 to 15 min.
Place biscuits on a wire rack and cool slightly.

To prepare filling, in a large bowl, combine strawberries, orange juice, and sugar.
Mix well.

Split warm biscuits in half horizontally.
Place bottom halves on serving plates.
Top each with some filling.
Cover with biscuit tops.
Serve with remaining filling; garnish with yogurt and mint.