1. Preheat the oven to 450F. Line 2 baking sheets with parchment paper.
2. In a large bowl, place the flour, baking soda, baking powder, salt, sugar and lemon zest (if using). Whisk until combined.
3. Add the grated butter into the flour and toss together. If the butter is cubed instead of grated, use a fork to combine. The dough will be crumbly and look like coarse sand. Chill for 10 minutes.
4. Make a well in the center of the butter and flour mixture, pour the buttermilk in. Bring the dough together using a spatula, don’t overwork.
5. Turn the dough onto a lightly floured working surface. Flour your hands and mold the dough into a rectangle, until it’s about 1/2 inch thick.
6. Cut into 2.5″ circles using a biscuit cutter. Re-work any scraps until you have 12 biscuits.
7. Transfer to prepared baking sheet, and brush the tops with buttermilk.
8. Bake for about 12 minutes, until the tops are golden brown. Remove from the oven and allow to cool.

For the Whipped Cream:

1. In the bowl of a stand mixer with the whisk attachment, whisk all ingredients until stiff peaks form. Refrigerate until ready to use

For the Honey Berries:

1. In a small saucepan over low heat, combine the honey, vanilla, salt and thyme. Allow to come to a soft boil. Remove from heat and pour over berries. Let sit for 10 minutes.

Assemble:

1. Slice biscuits in half, add a dollop of whipped cream and spoon the honey berries on top. ENJOY!