Split nectarines in half; remove pits. Pour two tablespoons honey onto a plate and dip the cut ends of fruit into it. Place all on a hot grill or griddle and cook until charred. Remove and cut into quarters.
In a standing mixer, whip cream until soft peaks form; add sugar and continue beating until stiff.
Place bottom layer of biscuit on a serving plate; top with whipped cream and charred fruit. Cover with biscuit top and repeat with cream and more fruit.
Garnish with basil and edible petals.