Serves 6
FOR THE BISCUITS
1½ cups all-purpose flour
¼ cup sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into ½-inch pieces
¾ cup cold buttermilk
FOR THE STRAWBERRIES
2 quarts fresh strawberries, hulled
½ cup honey
Vanilla ice cream, for serving
Make the biscuits: Preheat the oven to 375˚. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough onto a baking sheet, about 1 inch apart. Bake until puffed and golden brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on the baking sheet.
Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat; partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes.
Divide the strawberries among bowls, reserving some of the juices; top each with a warm biscuit and a scoop of ice cream. Drizzle with the reserved strawberry juices.