Add berries to a large mixing bowl and toss with a half cup of caramelized sugar dust or granulated sugar. Refrigerate for at least an hour.

In the mean time, preheat oven to 375°F and line a baking sheet with parchment paper.

Add flour, salt, baking soda and baking powder to a medium mixing bowl and mix with a whisk to combine. Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about pea size and larger. You want the butter pieces to be different sizes and more flat than round.

Whisk together buttermilk and honey. Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms.

Turn the dough out onto a well-floured board, pat the dough out to about 1/2” thick and fold it over itself. Do this two to three times and then shape the dough into a rectangle.

With a rolling pin, roll the dough out into a rectangle about 4.5”x9”. Fold in three like a letter. Roll the folded rectangle out one more time, and fold it again. This will create distinct layers when baked. Then roll it into a 1/2” thick rectangle, about 5”x6". Cut into small squares with a knife or use a round cutter to cut into small medallions.

Place the biscuits on the prepared baking sheet, brush the top and sides with some extra buttermilk, sprinkle the top with turbinado or raw sugar.

Bake for 15 minutes until golden brown. Place the baking sheet on a wire rack to cool.

Now to make whipped cream, add heavy whipping cream, and sugar to your stand mixer bowl. Beat with the whisk attachment on medium speed until the mixture thickens slightly. Stream in the vanilla extract and continue to beat until stiff peak forms. Refrigerate until ready to use.

Just before serving, fold the julienned mints and Grand Marnier into the berries. Spoon berries on a plate, add whipped cream and biscuits on the side, sprinkle with extra caramel dust if desired.