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Local Berries with Sweet Ginger Biscuits

Local Berries with Sweet Ginger Biscuits

Chef Richard Lucas

Bosc Kitchen and Wine Bar, www.boscwinebar.com, Avon, CT


  • Ginger Biscuits:
  • 4 cups flour
  • ¼cup granulated sugar
  • 2 tsp ground ginger
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 4 tsp granulated sugar (for topping the stars)
  • For the Fruit:
  • 1 quart strawberries, tops off and halved
  • 1 quart blueberries
  • 1 quart raspberries
  • 1 cup granulated sugar
  • For the Goat Cheese Cream:
  • 1 pint heavy cream
  • ½ cup confectionary sugar
  • 4 oz. goat cheese (preferably Chevre)


Ginger Biscuits

Pre-heat the oven to 450 degrees. In a mixing bowl, gently combine the flour, sugar, ginger, salt and baking soda. Add the milk and mix just until incorporated. Place the bowl in the refrigerator (at least) 1 hour.

Dust counter with flour, and roll out the dough until it is ½ inch thick. Cut the dough with a star-shaped cookie cutter and sprinkle the tops with remaining sugar. Place the stars on a greased cookie pan and cook for 20 minutes.

For the Fruit:

Combine all fruit in a bowl, and toss with the granulated sugar. Refrigerate at least 1 hour.

For the Cream:

Whip the heavy cream and goat cheese together until soft peaks are formed. To finish, fold in the confectionary sugar until the desired consistency is achieved.