A decadent dessert with creamy maple butter on top of classic shortcake biscuits and served with sweet strawberries and whipped cream.
Preheat oven to 425F. Sift together the first 4 ingredients. Add the butter to the flour mixture, then with a pastry blender or two knifes, cut the butter into the flour, until it is in pea sized pieces. Add the milk to the bowl, then using a fork, stir to make a soft dough. Turn dough out onto a lightly floured surface, knead the dough a couple of times to bring it together, being sure to not over work the dough.
Roll or pat the dough until it is 3/4 inch thick. Use a 2 1/2 inch cookie cutter (or whatever size you prefer) to cut out 12 biscuits. Place on an ungreased baking sheet, about an inch apart, and baked for 14-16 minutes, until the bottom and top are browned nicely. Remove to cool on a cooling rack.
While the biscuits are cooling, spread a tsp of maple butter over top of each biscuit (you can also do this just before serving, the heat just helps spread the butter easily). In a bowl, slice the strawberries and toss with 1 tbsp of sugar (more if the berries aren't super sweet). In a separate bowl, whip the cream until you have soft peaks.
To serve, split the biscuits in half, add some berries and cream, replace the top of the biscuit and top with additional cream and berries. The biscuits are best the day they are made.