2 pts. strawberries
1/4 c. honey
1 3/4 c. unsifted flour, stir to aerate before measuring
3 tsp. baking powder
3/4-1 tsp. salt
2 tbsp. sugar
Grated rind of med. oranges, about 2 tsp.
3/4 c. milk (about)
1 (8 oz.) container heavy cream
1/3 c. shortening

Rinse strawberries in cold water; drain, hull, and slice. Mix in 1/4 cup honey and let stand at room temperature or refrigerate.

In a large mixing bowl, thoroughly stir together flour, baking powder, salt, sugar, and orange rind. With a pastry blender cut in shortening until particles are tiny. With a fork, stir in enough of the milk to make a soft dough.

Turn out on a floured pastry cloth and knead six times. Roll or pat dough to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut into 8 biscuits. Place well apart on ungreased cookie sheet; bake in a preheated 450 degree oven until golden brown, 12-15 minutes.

At once, split hot biscuits and spread with soft butter and honey. Place cut sides up on dessert plates; fill with some of the sliced strawberries and replace biscuit tops. Spoon 2 tablespoons cream around each biscuit. Serve at once. Makes 8 servings.