Tiny Honey Biscuits with Strawberries and Cream
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/4 teaspoon freshly grated lemon zest
- 1 cup chilled heavy cream
- 2 tablespoons good quality honey
- 1 cup creme fraiche
- 1 1/2 cups ripe raspberries, blueberries or cut-up strawberries, or 1/2 cup each kind of berry
- 2 tablespoons good quality honey
- A small round cookie or biscuit cutter, 1 1/2 inches in diameter
- A large cookie sheet, well greased, or lined with parchment paper
- Biscuits: Heat the oven to 400 degrees F.
- Mix the flour, salt, baking powder, and lemon zest together in a large bowl.
- Whip the cream with the honey in a mixer with the paddle attachment until stiff and gently mix into the dry ingredients just until the mixture is moistened and comes together.
- Turn out onto a lightly floured work surface and knead a few times to bring the dough together into a ball.
- Reflour your work surface and flour a rolling pin.
- Roll the dough out to 1-inch thick.
- Use your cutter to cut out biscuits and transfer to the cookie sheet.
- Reroll the scraps and continue cutting until all the dough is used.
- Bake until golden brown, about 15 minutes.
- Let cool on a wire rack.
- When ready to serve, split the biscuits in half horizontally.
- Place the bottoms on serving plates.
- On each, place a spoonful of creme fraiche and top with 1 raspberry, 1 blueberry, and 1 piece of strawberry or just strawberries, if you like.
- Drizzle with honey.
- Place the top halves of the biscuits on top at an angle.
- Serve immediately.
flour, salt, baking powder, freshly grated lemon zest, honey, creme fraiche, ripe raspberries, honey, cookie, cookie sheet
Taken from www.foodnetwork.com/recipes/tiny-honey-biscuits-with-strawberries-and-cream-recipe.html (may not work)