I adapted this from Helen Corbitt's 1974 cookbook "Helen Corbitt Cooks for Company." She was the director of all the Neiman Marcus restaurants. I have fond memories of eating popovers with my grandmother at the Neiman Marcus cafe in Los Angeles, smiles on our faces, butter and honey dripping down my wrists.
A few technical warnings. Don't overmix the dough. And these are very easy to overcook. If you're eating them right away, you don't have to worry as much because slathered with butter and honey they are very forgiving. But if you're saving them for the evening's dessert, make sure you take them out of the oven when they're still quite moist.
Helen Corbitt suggests cutting all of the biscuits in half when they're still hot and spreading them with butter, letting them cool, and then topping them with cream and fruit. I say go for it!
I don't don't like my desserts very sweet but you can add as much sugar as you want to the berries and the whipped cream.
Get creative. You can add peeled and sliced peaches, plums, or pluots to the berries. Or use crème fraîche instead of whipped cream. You could even crumble the biscuit over a bowl of ice cream and berries.
Any leftover biscuits are wonderful toasted for breakfast. —Phyllis Grant