Recipe courtesy of Gale Gand
Tiny Honey Biscuits with Strawberries and Cream
- Level: Easy
- Yield: 20 to 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 97
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 18
- Sodium
- 94
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
Ingredients
Biscuits:
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
Topping:
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
Directions
Special equipment:
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.