Almond Shortcake Biscuits with Fresh Summer Fruit

Tender biscuits studded with sliced almonds, topped with the freshest fruit available and a dollop of whipped cream...summer heaven!

Ingredients

Fruit:
4 ripe peaches, peeled and sliced
1 pint blueberries
3 tablespoons GOLDEN BLOSSOM HONEY
Biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup sliced almonds
3/4 cup milk
2 tablespoons GOLDEN BLOSSOM HONEY

whipped cream

Directions

Fruit:
Toss peaches, blueberries and honey in a medium bowl. Let sit at room temperature for 30 minutes.

Biscuits:
Preheat oven to 450°.

In a bowl, combine dry ingredients. Add butter and cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in almonds.

Whisk together milk and honey until honey completely dissolves. Add to flour mixture and stir with a fork until flour mixture is just evenly moistened. Turn out onto a floured counter.

Knead 2-3 times and then gather into a disc and pat down to ¾" thickness. Cut into 2" rounds using a biscuit cutter or a drinking glass, dipped in flour before each cut. Rework scraps back into a disc and cut, until dough is gone. Place biscuits on a lightly greased cookie sheet, about 1-inch apart.

Bake 10 –12 minutes, turning pan after 5 minutes. Cool on rack until ready to use.

To serve:
Slice biscuits in half. Place on a plate. Spoon on fruit and some juice from bottom of bowl. Top with a large dollop of whipped cream.

Yields: approx. 8 biscuits


golden blossom honey product