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1
For the berries:
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2
Taste a berry. Core and slice each strawberry into 3 or 4 slices. Toss with the lime juice, 2 tablespoons of the balsamic and sugar - anywhere from 2 tablespoons to 1/4 cup, depending on the sweetness of the berries.
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3
Refrigerate for 2-3 hours, stirring occasionally, until the berries are soft and sweet and have given up their juice. Just before serving, stir in the remaining tablespoon of balsamic.
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4
For the mascarpone:
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5
Beat the mascarpone and honey together. Can be done in advance, refrigerate until needed.
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6
For the biscuits:
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7
Preheat your oven to 400.
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8
Put the flour, baking powder, salt and pepper into a food processor; pulse briefly to combine. Add the butter and pulse to incorporate until the mix looks crumbly. Add the buttermilk and mix just until the dough pulls together into a mass.
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9
Flour your work surface and dump out the dough. Knead it for a few seconds into a smooth mass, then roll it out to 1/2 inch thick. Cut out 8 biscuits with a 4-inch cutter.
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10
Put the biscuits on a parchment-lined baking sheet. Beat the egg and brush it over the tops. Bake for 12-15 minutes, until golden brown.
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11
To assemble:
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12
Split a warm biscuit. Dollop mascarpone on each half. Top with berries, drizzling additional juice over the plate, and another little blop of mascarpone on top. Serve immediately.
