Strawberry Shortcake Sundaes

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup cold buttermilk
• 2 quarts fresh strawberries, hulled
• 1/3 cup honey
• Vanilla ice cream, for serving

1. Make the biscuits: Preheat the oven to 375 degrees F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl.
2. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter.
3. Stir in the buttermilk with a wooden spoon to form a rough dough.
4. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart.
5. Bake until puffed and golden brown, about 25 minutes.
6. Transfer to a rack and let cool 10 minutes on the baking sheet.
7. Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes.
8. Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream.
9. Drizzle with the reserved strawberry juices.
10. Photograph by Anna Williams

flour, sugar, baking powder, baking soda, salt, freshly grated nutmeg, ground cinnamon, cold unsalted butter, cold buttermilk, fresh strawberries, honey, vanilla ice cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/strawberry-shortcake-sundaes-recipe.html (may not work)