Tiny Honey Biscuits with Creme Fraiche and Berries

Another treat for Book Group last night.   Also from Gale Gand’s “Just a Bite” cookbook.

biscuits:

1 1/2 cups flour

1/2 teaspoon salt

4 teaspoons baking powder

1/4 teaspoon freshly grated lemon zest (I probably used 1 whole teaspoon)

1 cup chilled heavy cream

2 tablespoons honey

topping:

1 cup creme fraiche (I could not find this in the grocery store and didn’t have time to make my own which you can find the recipe for on line so I used Cool Whip)

1 1/2 cups ripe raspberries, blueberries or cut up strawberries

2 tablespoons honey

you’ll also need:

a small round cookie or biscuit cutter, 1 – 1 1/2″ in diameter (I used my 2″ round one)

Heat oven to 400.

For biscuits, mix flour, salt, baking powder and zest in a large bowl.  Whip the cream with the honey 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 the work surface and flour a rolling pin.  Roll the dough out 1″ thick.  Use the cutter to cut out biscuits and transfer them to the cookie sheet.  Reroll the scraps and continue cutting until all the dough is used.  Bake until the biscuits are golden brown, about 15 minutes.  Let them cool on a wire rack.

When ready to serve, split the biscuits in half horizontally.  Place the bottom on serving plates.  On each, place a spoonful of creme fraiche and top with 1 raspberry, 1 blueberry and 1 piece of strawberry.  (Since mine were a little bigger, I topped with 2 pieces of strawberry and 2 blueberries as I didn’t buy any raspberries.)  Drizzle with honey.  Place top halves on biscuits.

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