Strawberry Shortcake With A Twist

• For strawberries
• 2 lbs of strawberries (quartered and washed)
• 1 tbsp of your favorite honey
• 2 tsp lemon zest
• 2 tbsp fresh basil leafs diced
• Sprigs of basil to put on top of the strawberries
• For biscuits
• 2 cups bisquick
• 1/2 cup sugar or 1/4 cup honey
• 2 tbsp fresh mint leafs diced
• 3 tbsp unsalted butter melted
• 2/3 cup milk

1. It's best to make the biscuits first then while they are baking prepare the strawberries
2. Biscuits
3. Combine the bisquick and sugar then add the melted butter and mix it well.
4. Next add the mint leafs and mix them as well
5. Next add the milk a little at a time mixing
6. Flour hands and work the dough until it's 1/2 in thick then use either a cutter or a glass to cut the biscuits.
7. Butter a pan and bake for 12-18min at 450 degrees F
8. Strawberries
9. 1/4 and wash the strawberries (keep them wet)
10. Add the basil and toss
11. Add lemon zest and toss
12. Add honey and toss
13. Chill as long as you can
14. Serve
15. Cut the biscuits in 1/2 place bottom on plate or in a bowl and pile strawberries on top. Dice the top of the biscuit and place pieces on top of strawberries. Add at least two basil leafs on top

strawberries, strawberries, honey, lemon zest, fresh basil, basil, bisquick, sugar, butter, milk

Taken from www.epicurious.com/recipes/member/views/strawberry-shortcake-with-a-twist-50117278 (may not work)