lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Pistachio Biscotti
Ingredients:
- 2 1/2 all-purpose flour
- 1 granulated sugar
- 4 cornmeal
- 1 lemon zest
- 1 1/4 ground cinnamon
- 1 baking powder
- 1/2 salt
- 2 carrots
- 1 pistachio nut
- 1/2 carrot juice
- 1
Instructions:
1. Preheat oven to 350 degrees F & coat top of large cookie sheet (with low sides) with nonstick cooking spray.
2. In large mixing bowl, whisk together flour, sugar, cornmeal, lemon zest, cinnamon baking powder & salt.
3. Stir in shredded carrot, pistachios & apricots.
4. Add carrot juice & stir until a firm dough forms.
5. Divide dough in half & shape each half into two 15"x3"x1/2" logs.
6. Place logs on prepared cookie sheet & bake 30 minutes, or until firmly set & golden brown.
7. Remove from oven & cool slightly, then slice on diagonal into 1/2-inch thick cookies.
8. Stand each cookie on edge about finger-width apart on cookie sheet & return to oven to bake another 15-20 minutes or until set, lightly colored & dry.
Title: Lemon Souffles With Boysenberries
Ingredients:
- 6 blackberries
- 24 raspberries
- 2 lemon peel
- 3/4 sugar
- 1 cornstarch
- 3/4 eggs
- 3 fresh lemon juice
- 5 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Butter six 3/4 cup ramekins; coat with sugar. Spoon 1 tsp jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet.
3. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 tbsp butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms,, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.
4. Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture atop berries; fill to top. Bake until puffed, set, and golden around edges, about 14 minutes.
5. Sift powdered sugar over souffles and serve.
Title: Cranberry Upside-Downer Cake
Ingredients:
- 1 flour
- 1 baking powder
- 1 cinnamon
- 1/4 salt
- 14 butter
- 1 sugar
- 2 eggs
- 2 cranberries
- 1 vanilla extract
- 1/3 milk
- 1/4 walnuts
- 1/3 red currant jelly
Instructions:
1. Whisk together flour, baking powder, cinnamon, and salt. Heat oven to 350.
2. Melt 6 Tablespoons of the butter in a small saucepan. Sprinkle 6 Tablespoons of the sugar and cook, stirring, until the mixture comes to a boil. Pour this evenly over the bottom of the cake pan, then scatter the nuts and cranberries, smoothing the layer and pressing it down gently with your fingertips. (If you’ve used frozen cranberries and they’ve caused to butter to congeal, don’t worry- everything will melt in the oven. Set aside.
3. Working with a stand mixer fitted with the paddle attachment, beat the remaining butter on medium until smooth. Add the remaining sugar and continue to beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating about 1 minute after each addition and scraping down the bowl as needed. Add flavoring extract. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula.
4. Bake in an 8x2 cake pan for 40-45 minutes, or until the cake is golden and cake tester pulls clean. Remove from the oven and run a blunt knife or spatula between the sides of the pan and cake. Carefully turn the cake out onto a serving platter. If any cranberries stick in the pan- as they might- just scrape them off with a table knife and return them to the cake.
5. Warm the jelly in a small saucepan over low heat, or microwave. Gently brush the glaze over the hot cake.
Title: Molasses Sandwich Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1 light-brown sugar
- 1/2 butter
- 1 egg
- 1/4 unsulphured molasses
- 12 butter
- 3 unsulphured molasses
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 350°.
2. COOKIES: In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
3. Beat sugar and butter until combined.
4. Beat in egg, then molasses, until smooth.
5. Gradually add flour mixture until a dough forms.
6. Drop rounded measuring teaspoonfuls of dough onto ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
7. Bake until centers are dry to the touch, 12 to 15 minutes.
8. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
9. FILLING: Whisk butter with molasses until smooth.
10. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable.
11. Spread a rounded measuring teaspoonful of filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled.
12. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).
Title: Pumpkin Patch Cake - Cute!
Ingredients:
- 2 water
- 1 eggs
- 1/3
- 3
- 4
Instructions:
1. For this cake, you stack two Bundt cakes, making sure that the flat sides are sandwiched together and the ridges are aligned. Orange buttercream frosting and a cupcake 'stem' are the finishing touches.
2. To make the cakes and stem: Prepare first recipe cake batter. Scoop 1/2 cup batter in standard-sized muffin tin; pour remaining batter into greased and floured 12-cup Bundt pan. Bake both on middle rack in 350-degree oven until toothpick inserted in center of each comes out clean, 15 to 20 minutes for cupcake and 45 to 55 minutes for Bundt cake.
3. Cool cupcake in pan 5 minutes, then turn out onto rack. Cool Bundt cake in pan 30 minutes, then turn out onto rack. Repeat with second recipe of cake batter. Let both cupcakes and both cakes cool completely.
4. To assemble and frost the pumpkin: Place 1/2 cup frosting in bowl and stir in two drops green food coloring to make frosting for stem. Stir two drops each red and yellow food coloring into remaining frosting, adding more until desired orange color is achieved. Use bread knife to level off domed top of cupcakes and even out bottoms of Bundt cakes. Assemble and frost.
5. After placing one Bundt cake flat side up on a cake platter and covering the flat side with 1 cup orange frosting, place the second Bundt cake flat side down on top of the frosting, making sure the ridges on both cakes align. Then place one cupcake cut side up in the hole of the Bundt cake and spread 1 tablespoon orange frosting over the top of the cupcake.
6. Using a cake spatula, cover the entire cake with orange frosting.
7. Run the back of a small spoon up the sides of the orange frosting every few inches to create pumpkin "creases.".
Title: Pumpkin Squares
Ingredients:
- 1 Miracle Whip
- 3/4 eggs
- 3 pumpkin
- 1
Instructions:
1. Combine everything in a bowl and pour into a greased cake pan.
2. Bake until toothpick comes out clean (approx 30 minutes). Cool and frost.
Title: Walnut Cake With Praline Frosting - Cooking Light
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 7 butter
- 1 granulated sugar
- 1/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1% fat buttermilk
- 1 walnuts
- 6 brown sugar
- 1/2 1% low-fat milk
- 6 butter
- 2 light corn syrup
- 1 salt
- 1 powdered sugar
- 2 vanilla extract
- 1/2 walnuts
- 2
Instructions:
1. Preheat oven to 350 degrees; to prepare cake, weigh or lightly spoon flour into dry measuring cups, level with a knife.
2. Combine flour, baking soda, and 1/2 t salt, stirring well with a whisk.
3. Place 7 T butter, 1 cup granulated sugar, and 1/4 cup brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes).
4. Add eggs, 1 at a time, beating well after each addition.
5. Beat in egg white.
6. Beat in 1 t vanilla.
7. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
8. Fold in 6 T walnuts.
9. Scrape batter into a 13x9-inch pan coated with cooking spray.
10. Bake at 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan on a wire rack.
12. To prepare frosting, place 1/2 cup brown sugar, 1/4 cup milk, 2 T butter, corn syrup and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally.
13. Cook 2 minutes.
14. Scrape brown sugar mixture into a bowl.
15. Add remaining 2 T milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick.
16. Beat in 1/2 t vanilla.
17. Spread frosting in an even layer over cooled cake; sprinkle with 2 T chopped walnuts.
18. Let the cake stand until the frosting sets; cut into squares.
Title: Cappuccino Freeze
Ingredients:
- 2 instant decaffeinated coffee
- 2/3 boiling water
- 1 ground cinnamon
Instructions:
1. Dissolve coffee in boiling water, then slowly beat into frozen yogurt.
2. If mixture is too soft, beat in additional frozen yogurt.
3. Spoon into 4 coffee mugs and garnish with cinnamon.
4. Freeze until ready to serve; let soften for 15 minutes before serving.
Title: Fresh Peach Cake
Ingredients:
- 1/2 sugar
- 1 1/2 eggs
- 2 all-purpose flour
- 2 baking soda
- 1 salt
- 1 ground cinnamon
- 1 pecans
- 1 1/2
- 1/2
Instructions:
1. In a mixing bowl, add the oil and sugar; beat well to combine.
2. Add the eggs, one at a time, beating after each addition.
3. In another bowl, add the flour, baking soda, salt, and cinnamon; stir to mix.
4. Gradually add the flour mixture to the creamed mixture, stirring just until blended.
5. Fold in peaches and nuts.
6. Spoon batter into a greased and floured 13x9 inch baking pan.
7. Bake at 325° for 40-45 minutes or until a wooden pick comes out clean.
8. Cut into squares and top with whipped cream.
Title: King Arthur Chewy Coconut Chocolate Chunk Cookies
Ingredients:
- 3/4 butter
- 1/2 coconut milk powder
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 light corn syrup
- 1/4 unbleached all-purpose flour
- 2 1/2 salt
- 3/4 baking powder
- 1/2 baking soda
- 1/2 unsweetened coconut
- 1 1/2 bittersweet chocolate chips
- 1 1/2
Instructions:
1. Preheat the oven to 375°F Lightly grease two baking sheets, or line with parchment paper.
2. In a large mixing bowl, cream together the butter, coconut milk powder and sugars. Stir the coconut milk powder through a strainer as you add it to the mixing bowl, to take out any lumps.
3. Beat in the egg, corn syrup, and coconut flavor. Scrape the sides and bottom of the mixing bowl, and beat for another 30 seconds to make sure everything is evenly combined.
4. Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.
5. Mix in the coconut and chocolate chips or chunks.
6. Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here.
7. Bake just until the edges of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
Title: No-Bake Summer Peach Cobbler
Ingredients:
- 1 butter
- 4 fresh lemon juice
- 2 lemon rind
- 2 sugar
- 1 brown sugar
- 1 cornstarch
- 1/4 salt
- 1/4 vanilla
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1
Instructions:
1. Fry pie crust in a stove-top or electric skillet with butter. Drain on paper towels, set aside.
2. In a large mixing bowl thoroughly combine the remaining ingredients; add to the same skillet and cook until the peaches are tender.
3. Spoon peach filling into a deep-dish pie plate or other baking dish; cover with the fried crust.
4. A plate of warm cobbler with a scoop of vanilla ice cream or a dollop of whipped cream wil bring a smile to everyone's face. And smiling is always good -- .
Title: Wham Bam! Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 flour
- 1/2 baking soda
Instructions:
1. Cream butter, sugar and egg.
2. Sift flour, soda and add to mixture.
3. Place small bits of dough rolled into tiny balls on ungreased cookie sheet.
4. Dip small juice glass in flour and WHAM-BAM!(hit lightly).
5. Bake 3 minutes, allow to cool 1 minute and remove immediately.
Title: Butter Spritz Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 1 all-purpose flour
- 2
Instructions:
1. Preheat oven to 375.
2. In a large bowl, with a mixer at low speed, beat butter with sugar until blended.
3. Increase speed to high and beat until light and creamy, occasionally scraping bowl with rubber spatula.
4. At low speed, beat in the egg and almond extract until mixed.
5. Beat in flour just until blended.
6. Spoon the dough into cookie press or large bag fitted with a large star tip (3/4 inch diameter opening).
7. Onto ungreased large cookie sheet, pipe dough into"S" shapes, 2 1/2 inches long and 2 inches apart.
8. Bake cookies 15 minutes, until lightly browned around the edges.
9. Let cookies remain on cookie sheet on wire rack 2 minutes to cool slightly.
10. Transfer cookies to wire rack to cool completely.
11. Repeat with remaining dough.
12. Store cookies in tightly covered container up to 1 week.
Title: Greek Crescent Cookies
Ingredients:
- 2 flour
- 1/2 salt
- 1 butter
- 6 powdered sugar
- 1 vanilla
- 1 walnuts
- powdered sugar
Instructions:
1. Sift flour once, add salt and sift again.
2. Cream butter until light and fluffy. Add 6 tablespoons powdered sugar and vanilla; mix well. Add flour gradually, stirring until blended. Add nuts; mix well.
3. Shape dough into rolls about 2 1/2 inches long and form into a crescent. Place on ungreased baking sheets.
4. Bake at 350° 10-15 minutes until delicately browned.
5. Remove from baking sheet onto rack and dust at once with powdered sugar.
Title: Pecan Balls
Ingredients:
- 1 1/4 powdered sugar
- 1/2 margarine
- 1 vanilla
- 1 all-purpose flour
- 1/8 salt
- 1 pecans
Instructions:
1. Cream 1/4 cup sugar and butter.
2. Add vanilla and blend well.
3. Add flour and salt then blend.
4. Stir in nuts and refrigerate 1 hour.
5. Preheat oven to 350 degree.
6. Lightly grease 2 baking pans.
7. Shape dough into 1/2 inch balls.
8. Bake for 15 minutes or until lightly browned.
9. Remove and roll the pecan balls in remaining sugar to coat.
10. Cool and roll again in sugar then serve.
Title: Olive Oil and Couscous Cake With Cream and Date Syup
Ingredients:
- 1 flour
- 2 1/2 baking powder
- 1/2 salt
- 1/2 couscous
- 3/4 extra virgin olive oil
- 2 extra virgin olive oil
- 1/4 rose water
- 6 eggs
- 3 sugar
- 1 heavy whipping cream
- 1 dates
- 1 1/4
- 1/2
- 12
Instructions:
1. Preheat oven to 375 degrees.
2. Brush 9-inch cake pan with olive oil.
3. Mix flour, baking powder and salt in a medium bowl; stir in couscous.
4. Whisk olive oil and rose water in another medium bowl.
5. Beat egg yolks, eggs and 1 cup of sugar in a large bowl until thick pale yellow; stir in orange peel.
6. Fold the flour mixture and the olive oil mixture into the egg mixture alternating between the two.
7. Pour the batter into the pan- tap gently to eliminate any air bubbles.
8. Bake cake until it is medium-dark brown and toothpick inserted into the center of the cake comes out clean (approx 45 mins).
9. Cool on a cake rack for 30 mins.
10. Turn out onto a serving plate.
11. (Can be made a day ahead and stored covered at room temperature).
12. To serve:.
13. Beat cream until soft peaks form.
14. cut cake into wedges.
15. Drizzle cake with date syrup, cream and fresh sliced dates.
Title: Strawberry Twinkie Dessert
Ingredients:
- 10 Cool Whip Topping
- 1 sweetened condensed milk
- 1 cream cheese
- 1 fresh strawberries
- 2
- 1
Instructions:
1. Cut each Twinkie in half lengthwise.
2. Layer Twinkie halves (CREAM SIDE UP) in bottom of 9x13 pan.
3. Mix together Cool Whip, sweetened condensed milk, and cream cheese.
4. Carefully spread Cool Whip mixture over Twinkies.
5. Mix together strawberries and glaze.
6. Gently spoon strawberry mixture over top.
7. Chill 1 hour or until ready to serve.
Title: Chocolate Pan Frosting
Ingredients:
- 8 butter
- 4 confectioners' sugar
- 1/3
- 4
Instructions:
1. Place butter in a medium bowl and melt over low heat. 2-3 minutes.
2. Stir in the Cocoa and milk.
3. Bring to a boil, stirring, and remove from heat.
4. Add in the sugar and mix till thickened and smooth.
5. Pour warm frosting over the top of a cooled cake, spreading it with a spatula so it reaches all sides of the cake.
6. Work quickly because it spreads more easily when warm.
7. Enjoy!
Title: Simply Delicious Chocolate Peanut Butter Crispy Squares !
Ingredients:
- 1 peanut butter
- 1 liquid honey
- 1 peanuts
- 3
- 1
Instructions:
1. In a pot, melt the first three ingredient on low heat while stirring constantly.
2. Once melted, add in remaining ingredients.
3. Pour into a parchment lined or well buttered 9x13 pan.
4. Smooth and lightly press contents into your pan using the back of a spoon.
5. Refridgerate for 30 minutes.
6. Cut into desired slices and serve.
7. Enjoy!
Title: No Roll Sweet Crust
Ingredients:
- 2 flour
- 1/2 sugar
- 1/2 salted butter
- 1/4 canola oil
Instructions:
1. Preheat oven to 350 degrees fahrenheit.
2. Add dry ingredients to a large bowl.
3. Add the butter and using a fork or butter knife cut it in a bit to make the butter into bits the size of sugar cubes. This seems to help the butter distribute better once the oil is added.
4. Then add the oil.
5. With your hand (or hands) rub the butter and oil into the flour/sugar. When you're done there will be no dry flour remaining and you'll be able to form a ball.
6. Press the pastry into a pie plate or tart forms.
7. Prick the bottom with a fork to prevent the crust from forming bubbles and place in a 350 degree fahrenheit oven. Cooking times will vary, but expect 15 to 20 minutes for a light crust.
8. Note: This has only been used for Lemon Tarts and Cook & Serve Pudding fillings. I have not used it for longer cooking fillings and don't know how it would fare for things like Pumpkin Pie, etc.
Title: Holiday Chocolate Snowball Cookies
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 3 egg
- 1 vanilla
- 1 milk
- 1/4 half-and-half cream
- 2 flour
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 icing sugar
Instructions:
1. Set oven to 350 degrees.
2. Prepare a ungreased cookie sheet.
3. In a bowl, combine butter and sugar, beat at medium speed until light and fluffy.
4. Add the melted chocolate, egg, vanilla and milk; mix well.
5. Sift together the flour, baking powder, salt and baking soda.
6. Add to the creamed mixture, mix well.
7. Mix in the nuts (if using).
8. Chill the dough for 1-2 hours, or until firm enough to shape into 1-inch balls.
9. Place balls about 2-inches apart on prepared cookie sheet.
10. Bake for 8-10 minutes (8 minutes for softer/fudgier cookies), tops will be soft.
11. Remove carefully from cookie sheet, roll immediately in icing sugar to thoroughly coat cookie.
12. Cool on wire racks; then roll again in icing sugar.
Title: Ali's Banana Cakes
Ingredients:
- 2 1/2 flour
- 1 2/3 sugar
- 2 baking powder
- 2 eggs
- 3 bananas
- 1 1/4 baking soda
- 2/3 milk
- 5 butter
Instructions:
1. Put first 5 ingredients in large bowl of mixer.
2. Stir baking soda into milk and then pour into ingredients already in bowl.
3. Lastly add the melted butter to the bowl.
4. Beat altogether on high speed until just mixed.
5. Spoon into 2 greased & floured ring tins or 1 larger tin.
6. Bake at 350'F for approx 30 minutes or until top springs back when pressed lightly and the cake is starting to shrink from sides of tin.
7. Ice/frost with either your favourite chocolate or lemon icing/frosting.
Title: Flan De Coco Ecuadoreana
Ingredients:
- 3 eggs
- 1 unsweetened coconut
- 1/2 milk
- 1 sugar
- 1/2 water
- 2
Instructions:
1. Make sure that the pan in which you are making your flan can be used on the stovetop.
2. Preheat the oven to 300 degrees.
3. Place the sugar and water in the flan pan (or a tube pan) and heat on medium heat until the mixtures carmelizes and turns a medium brown.
4. Beat the egg whites until stiff.
5. Place the condensed milk, egg yolks, coconut and milk into the blender and blend until well mixed.
6. Slowly fold in the whites until well combined.
7. Pour the mixture into the flan pan (over the caramel) and place the flan pan in a water bath in the oven.
8. Bake for one hour or until a knife inserted in the center comes out clean.
9. Remove from oven and cool on a rack.
10. When room temperature, unmold carefully by inverting onto a serving plate.
11. The caramel will cover the top and run down the sides.
Title: Cherry Gateaux
Ingredients:
- 4 eggs
- 4 plain flour
- 4 caster sugar
- 50 fresh cherries
- 100
Instructions:
1. Cream the sugar and eggs together until white and creamy.
2. Fold in the flour with a metal spoon one table spoonful at a time.
3. Pour the mixture into either mini cake tins or 2 medium sized tins.
4. Bake for 20-30 minutes until golden brown. Take out of the oven and leave on a cooling rack.
5. Wash the cherries thoroughly, cut in half and take out the pips.
6. Whip the cream and using a piping bag, pipe the cream evenly on one layer and add cherries accordingly.
7. Place the other sponge on-top and pipe cream and arrange cherries.
8. Enjoy!
Title: French Chocolate Bark
Ingredients:
- 9 1/2 dark chocolate
- 8 bittersweet chocolate
- 1 salted cashews
- 1 dried cranberries
- 1/2
Instructions:
1. Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. (Or if you wish, microwave for 1 minute, stir, then microwave 30 more seconds. Stir till smooth.).
2. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 x 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
3. Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Press down lightly to set them into the chocolate.Set aside for 2 hours until firm. Cut the bark in 1 x 3-inch pieces and serve at room temperature. Enjoy!
Title: Strawberry Shortcake
Ingredients:
- 2 1/2 strawberries
- 1/3 - 1/2 granulated sugar
- 1 heavy cream
- 1/4 sour cream
- 1 1/2 - 2 confectioners' sugar
- 1/2 vanilla
- 1 1/2 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 baking soda
- 1/4 unsalted butter
- 3/4 buttermilk
- 1 milk
Instructions:
1. For the strawberries: Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes.
2. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp.
3. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
4. Beat together heavy cream, sour cream, confectioner's sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it hold a soft shape (not stiff).
5. For the biscuits: Put oven rack in middle position and preheat oven to 425 degrees.
6. Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl.
7. Blend in butter with your fingertips until mixture resembles coarse meal.
8. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
9. Turn dough out onto a well-floured surface and knead gently 6 times.
10. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8"x5" rectangle.
11. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2 inch) squares, flouring knife between cuts.
12. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream.
13. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
14. When ready, split biscuits horizonally with a fork and arrange 2 halves, split sides up, on each of 6 plates.
15. Top with strawberries and juice, then with whipped cream.