Almond Shortcake Biscuits with Fresh Summer Fruit

Tender biscuits studded with sliced almonds, topped with the freshest fruit available and a dollop of whipped cream...summer heaven!

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 Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.

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