This year, for some reason, I’ve been enjoying strawberry season more than usual. I’ve been eating them every morning for breakfast, blending them into smoothies and serving strawberry-based desserts every chance I get—the classic, of course, being strawberry shortcake. And I’m not talking about those little spongy cake things at the supermarket. No, real strawberry shortcake starts with a homemade biscuit. It’s practically a sin to use Bisquick when the real thing is so easy: Just combine two cups of flour, a few spoonfuls of sugar, two teaspoons of baking powder, one teaspoon of baking soda and a pinch of salt. Cut in six tablespoons of butter, stir in about three-quarters of a cup of buttermilk (or a little more), pat out the dough, cut it into biscuit shapes (squares save time) and bake them for about 15 minutes at 400 degrees. Cool ’em, split ’em, top ’em with sweetened berries and whipped cream and enjoy—and don’t forget to save some for the next day’s breakfast.