Ingredients
Fruit:
4 ripe peaches, peeled and sliced
1 pint blueberries
3 tablespoons GOLDEN BLOSSOM HONEY
Biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup sliced almonds
3/4 cup milk
2 tablespoons GOLDEN BLOSSOM HONEY
whipped cream
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Fruit:
Toss peaches, blueberries and honey in a medium bowl. Let sit at room temperature for 30 minutes.
Biscuits:
Preheat oven to 450°.
In a bowl, combine dry ingredients. Add butter and cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in almonds.
Whisk together milk and honey until honey completely dissolves. Add to flour mixture and stir with a fork until flour mixture is just evenly moistened. Turn out onto a floured counter.
Knead 2-3 times and then gather into a disc and pat down to ¾” thickness. Cut into 2″ rounds using a biscuit cutter or a drinking glass, dipped in flour before each cut. Rework scraps back into a disc and cut, until dough is gone. Place biscuits on a lightly greased cookie sheet, about 1-inch apart.
Bake 10 –12 minutes, turning pan after 5 minutes. Cool on rack until ready to use.
To serve:
Slice biscuits in half. Place on a plate. Spoon on fruit and some juice from bottom of bowl. Top with a large dollop of whipped cream.
Yields: approx. 8 biscuits
Toss peaches, blueberries and honey in a medium bowl. Let sit at room temperature for 30 minutes.
Biscuits:
Preheat oven to 450°.
In a bowl, combine dry ingredients. Add butter and cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in almonds.
Whisk together milk and honey until honey completely dissolves. Add to flour mixture and stir with a fork until flour mixture is just evenly moistened. Turn out onto a floured counter.
Knead 2-3 times and then gather into a disc and pat down to ¾” thickness. Cut into 2″ rounds using a biscuit cutter or a drinking glass, dipped in flour before each cut. Rework scraps back into a disc and cut, until dough is gone. Place biscuits on a lightly greased cookie sheet, about 1-inch apart.
Bake 10 –12 minutes, turning pan after 5 minutes. Cool on rack until ready to use.
To serve:
Slice biscuits in half. Place on a plate. Spoon on fruit and some juice from bottom of bowl. Top with a large dollop of whipped cream.
Yields: approx. 8 biscuits
