Preheat oven to 400°F. In a medium bowl, whisk together the House-Autry Buttermilk Biscuit Mix with 1 tablespoon of sugar. Add milk and stir until well combined. Drop the dough in 6 equal portions onto a lightly greased baking sheet. Sprinkle tops of biscuits with a teaspoon of sugar. Bake 15-20 minutes, or until golden brown. Cool completely before serving.
Place strawberries in a large strainer and rinse with cold water. Remove caps and slice. Place sliced strawberries into a large bowl and sprinkle with 1/4 to 1/2 cup of sugar (depending on how sweet the strawberries are). Add the lemon juice and toss lightly to coat. Let the strawberries stand at room temperature. The sugar will soften the strawberries and help release their juices. After about 20 minutes, take a fork and mash the strawberries ever so slightly to release even more of that juicy goodness.
To serve: Cut the biscuits in half, place on a plate and spoon the strawberry mixture over the top. Add a large dollop of whipped cream and enjoy.
