Ingredients
4 pints strawberries, sliced
1 cup GOLDEN BLOSSOM HONEY
Combine strawberries and honey. Refrigerate.
Biscuits:
1 1/2 cups flour
4 tablespoons sugar
1 tablespoon grated lemon zest
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, chilled, cut into pieces
10 tablespoons whipping cream, chilled
2 tablespoons fresh lemon juice
3 tablespoons sugar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°.
In a food processor mix together the first 6 biscuit ingredients. Add the butter. Pulse on and off until mixture resembles course meal. Add 8 tablespoons of whipping cream and all of the lemon juice. Blend until dough is soft and moist. Remove from the processor and form into 6 balls and place on baking sheet. Brush tops with remaining cream and sprinkle with the 3 tablespoons of sugar. Bake biscuits for 25 minutes or until golden.
To Serve:
Cut biscuits in half. Top with strawberries. Place other half of biscuit on top. Top with more berries and ice cream or whipped cream.
Serves: 6
In a food processor mix together the first 6 biscuit ingredients. Add the butter. Pulse on and off until mixture resembles course meal. Add 8 tablespoons of whipping cream and all of the lemon juice. Blend until dough is soft and moist. Remove from the processor and form into 6 balls and place on baking sheet. Brush tops with remaining cream and sprinkle with the 3 tablespoons of sugar. Bake biscuits for 25 minutes or until golden.
To Serve:
Cut biscuits in half. Top with strawberries. Place other half of biscuit on top. Top with more berries and ice cream or whipped cream.
Serves: 6
