Categories: Breads 
      Yield: 4 servings 
  
      2 c  Flour; sifted 
      1 tb Baking powder 
      1 ts Salt 
    1/2 c  Shortening 
    2/3 c  Milk 
    2/3 c  Strawberries; fresh, sliced 
    1/2 c  Pecans halves 
  
  Sift flour with baking powder and salt.  Cut in shortening with a pastry 
  blender until the mixture resembles coarse meal.  Add milk, straberries and 
  pecans; stirring until a soft dough is formed.  Knead gently on lightly 
  floured board for 30 seconds.  Roll or pat dough to 1/2 inch thick. Cut 
  into 12 biscuts.  Bake on a baking sheet in a 425 degree oven for 15 
  minutes.  Serve hot with good butter and cold milk. 
   
  Serves 4. 
   
  SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for 
  you by Nancy Coleman