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Homemade Cream Biscuits with Driscoll's Berry Compote and Three Twins Vanilla Bean Ice Cream

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Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp iodized salt
  • 2 tsp evaporated cane juice
  • 1 1/2 cups organic whipping cream

Berry Compote

  • 2 pints organic strawberries washed, hulled and sliced
  • 1 pint raspberries washed
  • 1/2 pint blueberries washed
  • 1/2 pint blackberries washed
  • 2 Tbsp fresh lemon juice
  • 3/4 cup evaporated cane juice

Instructions
 

  • Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  • Whisk the dry ingredients in a bowl until well mixed. Stir in the cream with a wooden spoon until the dough is formed.
  • Pour the dough onto a floured surface and knead for 30 seconds until smooth. Roll the dough into a 2 1/2 inch-baton and cut it into 8 even portions. Place the portioned rounds onto the baking sheet and place them on the rack in the middle of the oven. Bake for 8 minutes and then rotate the baking sheet for even baking. Bake for another 8 minutes or until the biscuits are golden brown. Remove from oven and cover with a fresh kitchen towel to keep warm.

For the Berry Compote:

  • Place all the berries into a non-reactive bowl. Add lemon juice and cane juice. Toss together until well coated and let rest in the refrigerator for 1-2 hours.

To serve:

  • Slice the biscuits in half and place bottom halves into each of 8 dessert bowls. Spoon in some compote with its syrup on top of each biscuit half, then place the top onto each biscuit. Evenly distribute the rest of the compote and juice on top of all the biscuits. Place a 2-ounce scoop of vanilla bean ice cream on the side of each biscuit and serve immediately.