by Bruce and Elaine Ingram
Berry Shortcakes
4
SERVINGS
Ingredients
- 1-1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilled butter
- 1/2 cup buttermilk
- 1 to 2 tablespoons heavy cream
- 1 to 2 tablespoons sparkling sugar
Topping
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/2 cup plain Greek yogurt
- 2 cups fresh Rubus berries
- 1/2 cup sugar
Directions
- Rinse berries and cover with sugar. Set aside for at least 30 minutes to soften and become juicy.
- Make biscuits. Preheat oven to 425 F. In a food processor, combine flour, sugar, baking powder, and salt, and pulse a few times to mix. Cube butter into pea-sized cubes, add to food processor, and pulse until butter is combined with dry ingredients; only small lumps should be visible. Pour in buttermilk, then process 30 to 60 seconds to produce a sticky, shaggy dough.
- Turn dough out onto a floured surface, and pat or roll to a thickness of about 3/4 inch. Cut with a biscuit cutter and place the circular shapes into a baking pan. Pierce each round several times with a fork. Brush tops with heavy cream and sprinkle with sparkling sugar.
- Chill biscuits in the freezer for 5 to 10 minutes before baking.
- Bake 15 to 18 minutes, until golden-brown. Cool thoroughly.
- Make topping. Beat cream until light and fluffy. Stir in vanilla and maple syrup and mix well, then fold in Greek yogurt. Chill until needed.
- Assemble shortcakes by slicing a biscuit in two. Spoon berries and their syrup over one biscuit half, add whipped topping, then top with remaining biscuit half. Serve with additional blackberries and topping.
These sweet biscuits are sliced in two, covered with sugared Rubus berries, and finished with a creamy topping. You can eat any leftover biscuits for breakfast the following day without the berries and cream.
