Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. In a large bowl stir together flour, the 1/2 cup sugar, the baking powder and the 1/2 teaspoon salt. Stir enough of the cream into the flour mixture to just moisten the flour.
Turn out dough onto a floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter. Dip cutter into flour between cuts and re-roll scraps as necessary.
Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden brown. Remove biscuits from baking sheet. Cool slightly. (You will only need six biscuits for this recipe. Store any remaining biscuits to use later.)
Meanwhile, in a large saucepan bring 2 1/4 cups milk to simmering. Slowly add instant wheat cereal, whisking constantly until fully incorporated. Bring to a boil; reduce heat to simmering. Stir in 1/3 cup sugar, vanilla and 1/4 teaspoon salt; cook for 2 minutes more. Add enough of the remaining 1/4 cup milk as needed to thin out cereal so it is the consistency of gravy. Stir in 1 cup chopped strawberries.
To serve, use a long serrated knife to cut biscuits in half horizontally. Place cut biscuits on six serving plates. Spoon cereal mixture over cut biscuits; top with sliced strawberries.