Fresh fruit over buttery biscuits doesn't sound like it could get any better, but when Darien Rozell of @darienleigh added our Local Wildflower honey to the macerated berry topping- it became a celebration of summer! Darien incorporated some of our Local Raw Honey Comb, which only comes once every summer, as a gorgeous garnish of sweetness and texture. Check out this simple recipe as we hold on to the last month of summer and, by all means, serve it with our white Strawberry Fields tea, and maybe even make an afternoon of it, like Darien did!
Makes 6 servings
Wash and dice strawberries. Gently mix with 1/4 cup of
Saratoga Wildflower Honey. Cover and let sit for 20-30 minutes until juices begin to run.
Preheat oven to 450°F. Stir Bisquick, milk and melted butter until a soft dough forms. Drop dough by large spoonfuls onto cookie sheet or baking stone. Bake 8-10 minutes or until golden brown.