1 3/4 cups of all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon grated orange zest
3 tablespoons unsalted butter or margarine, cut into pieces
3/4 cup skim milk
FILLING:
2 pints fresh strawberries, sliced
1 tablespoon orange juice
1 tablespoon granulated sugar
Vanilla nonfat yogurt
Mint leaves for garnish if desired
1. Preheat oven to 450 F. Spray a baking sheet with vegetable cooking spray. Set aside.
2. In a large bowl, sift together the flour, sugar and baking powder. Stir in the orange zest. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until a soft dough forms.
3. On a lightly floured surface, roll out dough to a 1/2 inch biscuit cutter, cut out biscuits. Gather trimmings, re-roll and cut out more biscuits. Place on prepared baking sheet. Bake until golden, 12- 15 minutes. Place biscuits on a wire rack and cool slightly.
4. To prepare the filling, in a large bowl, combine strawberries, orange juice and sugar. Mix well.
5. Split warm biscuits in a 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.
Yields: 8 Servings
