Spiced Plum Shortcakes
3 1/2 Cups of all purpose flour
1/2 Teaspoon of cinnamon
1 Tablespoon of honey
1 Tablespoon of baking powder
2 Sticks (1 cup) of cold unsalted butter, shredded
1 Cup of buttermilk + more for brushing biscuits
5 Family Tree Farms® black or red plums, thinly sliced
1 Teaspoon of cinnamon
1/4 Teaspoon of ground ginger
3 Tablespoons of honey
Zest of one lemon
Juice of 1/2 lemon
Preheat oven to 400 F and line a baking sheet with parchment paper.
In a large bowl add flour, cinnamon, honey, baking powder and whisk to combine. Shred in cold, unsalted butter to the flour mixture. Shredding the butter will make the flour easier to incorporate.
With your hands, or a pastry blender combine the butter with the flour until small crumbs have formed and the dough is no longer sticky. Add in buttermilk and mix until just combined. Roll dough out into a 1-inch rectangle and cut into 8 biscuits. Place biscuits evenly on baking sheet and brush tops with buttermilk. Bake for 18-20 minutes or until tops are golden brown.
While biscuits are baking, in a large bowl toss together plums, cinnamon, sugar, ginger, honey, lemon zest and lemon juice. Let fruit macerate while biscuits are baking.
Once biscuits have cooled, slice down the middle and serve with a scoop of marinated plums. Pour remaining juice from plums on top of biscuit and plums.