Strawberry Shortcakes with Sour Cream Biscuits

So I must admit that I am not the best baker. I love baked goods an desserts of all kinds, but I am horribly impatient and I hate measuring things exactly. This does not make for very consistent baking. Even so, I do like to serve a little something sweet when I have friends over for a meal. This weekend we had Double Cheddar Cheeseburgers and about an hour before everyone arrived, I realized that I forgot to make dessert. I had tons of strawberries so I figured I'd just run out to the store to buy pound cake to make little shortcakes. For some reason, I stopped myself and went to the interweb to search for an easy biscuit recipe. I stumbled across this Sour Cream Biscuit recipe and I was skeptical. Usually, you have to pull our your pastry blender or food processor to make good biscuits to cut the fat into the flour. This recipe required none of that work. I was shocked by how fluffy and moist these biscuits turned out. This came together so quickly and was a very tasty treat.
Strawberry Shortcakes with Sour Cream Biscuits
Ingredients:
1 pint strawberries
2 Tbs. sugar
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/2 cup sour cream
1/4 cup milk
vanilla ice cream

1. Start by quartering the strawberries and putting them in a large bowl with 2 Tbs. sugar to macerate while you make the biscuits.
2. Combine all of the remaining ingredients in a bowl and mix to combine. Try not to go crazy and over mix.
3. Drop the biscuits (makes 12) onto a lined baking sheet. They will be quite sticky so use two spoons to drop them onto the sheet.
4. Bake at 450 degrees for 10-15 minutes, until they just begin to get slightly brown.
5. Allow the biscuits to cool and slice them in half, top with a scoop of vanilla ice cream (you could use whipped cream, but I'm an ice cream girl) and macerated strawberries.
Yum!