These strawberries and cream biscuits are my favorites. I make this recipe as often as I can, and they are gone before I know it. There are two ways to approach these: treat them as scones or crumble them in cream southern-style. Either one is amazing.
I almost always use more strawberries than called for in the recipe. Know that if you do this, it will make the biscuits more moist, because the juices of the fruit saturate everything. You can try and bake them longer to dry them out more, but that only ends in misery when you end up with hockey pucks instead of funny looking biscuits. The moist biscuits are best crumbled in cream because they are going to be moist anyway (wet, but it’s all good), while a scone style biscuit needs a drier dough.
Use a good flour. Southerners swear by White Lily flour, so try that if you can get your hands on it. I personally keep a container of it in my pantry because I make a LOT of biscuits. Don’t use a cake or finely milled flour, however. It isn’t substantial enough.