INGREDIENTS

• • 3 cups all purpose flour, sifted
• • ½ cup turbinado sugar, plus more for sprinkling
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 2 Tbsp baking powder
• • 1 tsp fine salt
• • ¾ cup unsalted butter, cold and cubed
• • 1 cup heavy cream, plus more for topping
• • 2 cups thinly sliced fresh strawberries, for serving
• • 2 cups fresh whipped cream, for serving

DIRECTIONS

• 1. Preheat oven to 400°F. line a baking sheet with parchment paper and set aside.
• 2. In a large mixing bowl whisk together the flour, sugar, Matcha, baking power and salt until evenly combined.
• 3. Add the butter and gently work into the flour mixture using your hands until a crumb consistency is formed.
• 4. Stir in heavy cream until the dough comes together. Transfer dough to a floured surface and roll to a 1
• 5. Cut into rounds using a biscuit cutter (or mason jar lid) and transfer to prepared baking sheet.
• 6. Brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 12-15 minutes, until the edges are golden brown. Let cool completly before assembling.
• Assemble
• 1. Slice biscuit in half and begin with the bottom half. Top with a layer of whipped cream and a handful of strawberries. Repeat with top half and serve immediately.