Set oven to preheat at 375

melt 3 tablespoons butter and set aside

Place parchment paper on 1 – full or 2 – 1/2 sheet pans

in a large mixing bowl combine the following with a whisk:

• 3 1/2 cups a-p flour
• 1 1/2 cups cake flour
• 1/2 cup coconut sugar
• 3 teaspoons kosher salt
• 3 tablespoons baking powder
• 2 cups cold unsalted butter (cut to small cubes)

Sift flours then combine all with a potato masher until the butter and flour make small balls (3 min)

Add:

• 2 cups buttermilk

continue mixing by hand for first 2 minutes.

Transfer mixture to a cold, flour dusted surface. Roll with a rolling pin until flat, 1 inch thick.

Cut biscuits with a cylinder and move to the parchment covered sheet.
Place in refrigeration for 20/30 minutes.

Using a brush, coat melted butter on the biscuits.
Now dust the biscuits with cinnamon sugar.

Place in hot oven for 20 min or until golden brown.

Serve with:

• Strawberries
• 2 cups cold heavy cream
• 3 tablespoons cinnamon sugar

Arrange all on plate with hand whipped heavy cream & cinnamon sugar and fresh strawberries.