Strawberry and Basil Shortcakes - strawberries

Method

• STEP 1: Preheat the oven to 450F.
• STEP 2: To make the berries: Stir together the strawberries, basil, sugar, and lemon juice in a medium bowl.
• Let stand at room temperature while you make the biscuits.
• Just before serving, taste and add more sugar, if desired.
• STEP 3: To make the biscuits: Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Cut in the butter using a pastry blender or 2 knives used scissors-fashion until the mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture, pour in the buttermilk, and stir with a fork just until a dough begins to form; it will be very sticky.
• STEP 4: On a well-floured surface, knead the dough very lightly once or twice with floured hands.
• Pat out the dough to 3/4 inch thick.
• Dip a 2 1/2-inch biscuit cutter into flour and cut out 8 rounds, reflouring the cutter as needed; gather the scraps together and pat them out again if necessary.
• Transfer the biscuits to an ungreased baking sheet.
• STEP 5: Bake for 12 to 15 minutes, or until light golden brown.
• Cool slightly on the pan on a wire rack.
• STEP 6: To serve, split each biscuit with a fork, and place the bottom halves on 8 serving plates.
• Spoon a generous portion of the berries over each one, place a scoop of the ice cream and sorbet on the side, and add the tops.
• Serve immediately.