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flour and 3/4 tsp. salt into bowl. Cut 14 Tbsps. chilled butter into pieces. Cut the butter pieces into the flour with a pastry blender until mixture resembles coarse meal. Sprinkle on 1/3 cup ice water, a little at a time, blending it quickly into the dough by gathering up the mixture, working it lightly with your fingers, then squeezing it together. (Work fast as the mixture must stay cold.) The dough should be soft enough to easily form into a ball; if it is not, add a little more water. Form the dough into a ball. Roll out according to preceding directions.
Beatrice Ojakanas writes in “Country Tastes”:
“Many Americans agree there is just one kind of strawberry shortcake, the rich biscuits that grandma
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