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Preheat oven to 425 and line a baking sheet with parchment paper.
Blend cottage cheese and milk until creamy. Combine with honey and melted butter.
In a separate large bowl, mix together all of your dry ingredients. Add to your wet ingredients until just combined.
Turn your dough out onto a clean floured work surface. sprinkle the top of the dough with flour and use floured hands to knead the dough until no longer sticky, adding flour as needed.
Flatten dough out as much as you can into a rectangle about ½ inch thick. Don’t worry about it being too perfect! Fold one end of the rectangle into the center, and then the other end of the rectangle over it, like a letter.
Flatten dough again into a more narrow rectangle that is again about ¾ inch thick. Repeat the process of folding one end into the center and then the other end over it. This is what creates the layers in the biscuits!
Cut dough into 6-7 biscuits and to your parchment lined baking pan with the biscuits touching. Brush the tops with milk and then bake for 18 to 21 minutes, until tops are slightly brown in centers are set. Allowed to cool for at least 10 minutes before enjoying.
Quarter strawberries and mix with sugar. Set in refrigerator until ready to serve.
Use a hand or stand mixer to whip all ingredients until stiff peaks form, about 3-4 minutes.