• 1 1/2 cups (375 mL) Robin Hood® All-Purpose flour
• 1/3 cup (75 mL) sugar
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) Crisco® All Vegetable Shortening
• 3/4 cup (175 mL) buttermilk

• 2 cups (250 mL) sliced strawberries
• 1/4 cup (50 mL) Smucker's® Pure Strawberry Jam
• 2 cups (30 mL) lemon juice
• 1 1/2 cups (375 mL) The Big Dipper

1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut shortening into flour mixture until it is the size of small peas. Add buttermilk and stir until a soft batter is formed. Drop batter in 8 mounds on prepared baking sheet.
2. Preheat oven to 425ºF (220ºC). Grease or line cookie sheet with parchment paper. Bake in preheated oven for 12-15 minutes or until lightly browned. Cool on wire rack.
3. Slice each biscuit in half horizontally, place some of The Big Dipper on top of the biscuit and drizzle some of the strawberry mixture on top. Serve immediately.

1. Combine strawberries, jam and lemon juice. Reserve

Prep time: 15 minutes
Makes: 8 biscuits
Baking Time: 15 minutes
Freezing: Not recommended