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Strawberries tucked inside buttery biscuits is better than regular shortcake

“The fluffiness, the buttery-ness of the biscuit goes well with the nice, bright flavors of the strawberries,” SCCC student chef Sean Davis says of Strawberries and Biscuits. “It’s a spring-inspired dish.”
Photographer: Marc Schultz
“The fluffiness, the buttery-ness of the biscuit goes well with the nice, bright flavors of the strawberries,” SCCC student chef Sean Davis says of Strawberries and Biscuits. “It’s a spring-inspired dish.”
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“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today begins a four-part series from the college’s “hot foods team,” which engages in dish-preparation competitions against other colleges that offer culinary degrees. Up first — team captain Sean Davies and his recipe for Strawberries and Biscuits. When people think about strawberries, a lot of them consider shortcake. Sean Davies considers biscuits instead. “This is just a twist on strawberry shortcake ...


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