• Preheat the oven to 450F. Line 2 baking sheets with parchment paper.
• In a large bowl, place the flour, baking soda, baking powder, salt, sugar and lemon zest (if using). Whisk until combined.
• 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.
• 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.
• 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.
• Cut into 2.5" circles using a biscuit cutter. Re-work any scraps until you have 12 biscuits.
• Transfer to prepared baking sheet, and brush the tops with buttermilk.
• Bake for about 12 minutes, until the tops are golden brown. Remove from the oven and allow to cool.

For the Whipped Cream:

• 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:

• 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:

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