12 Tbsp of cold cannabis butter, cut into small pieces
1 1/2 cups of heavy cream
3 Tbsp of granulated sugar
1 1/2 Tbsp of baking powder
3 cups of all purpose flour
3/4 teaspoon of salt
1 1/2 teaspoons of vanilla extract
Pre-heat the oven to 425 degrees.
Combine the flour, sugar, baking powder, and salt in a large bowl.
Cut the butter into the flour mixture until the largest pieces of butter are pea-sized.
Combine the cream and vanilla in a separate bowl.
Make a crater in the center of the flour mixture and and pour the cream/vanilla mixture into the crater.
Mix until the dough is evenly moistened and combined; it should look scraggly and a little dry.
Knead by hand five times to create a loose ball.
Place the dough onto a lightly floured surface.
Make it into an 8-inch square, about an inch thick.
Transfer the dough to a baking sheet lined with parchment, covering it with plastic.
Put it in the fridge for 20 minutes.
Cut the chilled dough into 9 even squares.
Place them about 2 inches apart from each other on the baking sheet.
Bake until the biscuits are golden brown (about 18 to 20 minutes)
Makes 9 biscuits.
Strawberries and whipping cream:
6 pounds of fresh strawberries (more or less as desired)
1/2 cup sugar
Teaspoon of sugar
Clean the strawberries and remove the stems.
Cut the strawberries into thin slices and put them into a large bowl.
Add 1/2 cup of sugar and mix into the strawberries.
Leave at room temperature for roughly 20 minutes.
Mash the strawberry sugar mixture to a consistency that is desired.
Whip the cream in a seperate bowl, adding a drop or two of vanilla and the teaspoon of sugar.
Put the biscuits on a plate, place strawberries on the biscuits, place the whipped cream on the strawberries, hit the bong, enjoy!