1tbspcold (vegan) butter(15 g) coconut oil might work also
Strawberries and cream
1cupstrawberries, sliced(150 g)
1tbspsugar(12 g)
1/2cupvanilla yogurt/cream(120 g) df if desired, I used coconut yogurt
Instructions
Slice the strawberries, toss them with sugar and refrigerate 20 minutes to release their sweet juices (this is called maceration).
Combine milk and lemon juice to make quick buttermilk substitute.
Make the biscuits: Preheat oven to 400F and line a cookie sheet with parchment.
Whisk together flour, baking powder, salt and cut in chopped cold butter using a pastry cutter or your hands working quickly to avoid melting the butter. You can also do this using a food processor by pulsing 10-20 times until meal like.
Add buttermilk 1 tbsp at a time and mixing until a shaggy dough forms. You may not need all of the buttermilk.
Turn dough over on a floured surface, dust with flour. Hardly kneading the dough, shape it into a disk. Butter is cold, your hands are warm, not a good combo, so avoid handling too much.
Cut whichever way you like, brush with milk (or melted butter) if you like, and bake 15 minutes.
Assemble: On 3 plates place one biscuit bottom each, spread yogurt/cream, top with macerated strawberries and finally biscuit top. Serve and enjoy!