Strawberry Biscuit Cookies

1. Chop, blot, & freeze the strawberries.
2. Mix the dry ingredients together.
3. Add cold cubed butter. Work the butter into the dry ingredients using a pastry cutter. Do not over-think this step—you're just cutting the butter into smaller pieces that will help coat the flour. This is how we make pie crust and scones, too. (You can use a food processor in this step, but I find it often over-works the cookie dough.)
4. Whisk the milk, egg, and vanilla together. Pour into the dry ingredients.
5. Gently mix together, creating a thick dough.
6. Carefully work in the strawberries. Do not over-mix, which will turn the dough slimy. Some strawberries won't combine into the dough at all and that's ok. You can add them to the dough balls when you shape the cookies before baking.
7. Chill the cookie dough for 45 minutes.
8. Portion into 1.5 Tablespoon balls. You can use a Tablespoon measuring spoon (will be a heaping Tablespoon) or a medium cookie scoop. Dot each with excess strawberries that may not have been worked into the cookie dough. Top each with coarse sugar.
9. Bake until edges are lightly browned.
Add icing! Start with regular vanilla icing and add a heaping Tablespoon of strawberry jam. The jam adds a little color and flavor. If you don't have strawberry jam, don't worry about it because these strawberry biscuit cookies taste excellent with regular vanilla icing as well.