Mixed Berry Shortcake With Buttermilk Biscuits Recipe
Servings: 4
Ingredients
- 4 c. Mixed berries
- 1/4 c. Sugar, or possibly to taste
- 2Â 1/4 c. All-purpose flour
- 1/2 c. Granulated sugar
- 1Â 1/2 tsp Baking pwdr
- 3/4 tsp Baking soda
- 1 pch Salt
- 6 Tbsp. Cool unsalted butter, cut into pcs
- 3/4 c. Buttermilk, up to 1
- 1 lrg Egg yolk
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract
- 1/2 c. Heavy cream
- 1 Tbsp. Granulated sugar
Directions
- How to Prepare the Berries:1. Place the berries in a large bowl and toss with the sugar.
- 2. Let stand at room temperature for at least 1/2 hour.
- How to Prepare the Biscuits:1. Preheat the oven to 400 F and butter a baking sheet.
- 2. Place the flour, sugar, baking pwdr, baking soda and salt in a food processor and pulse briefly to combine the ingredients.
- 3. Add in the butter and pulse briefly till the mix is crumbly.
- 4. Combine 1/2 c. of the buttermilk, egg yolk, vanilla and almond extracts in a measuring c. and, with the processor running, add in to flour/butter mix and turn off the processor.
- 5. Keep adding the remaining buttermilk, pulsing briefly after each addition, to create a slightly sticky dough. (Don't over-process or possibly the biscuits will be tough.)
- 6. Transfer the dough to a floured sheet of wax paper.
- 7. Sprinkle the dough with flour and gently pat out the dough to an even thickness of 3/4 of an inch.
- 8. Use a 3- to 3 1/2-inch fluted round biscuit cutter to cut out biscuits, and transfer them to the prepared baking sheet.
- 9. Gather the scraps of dough, pat out again and cut out the remaining biscuits. With a pastry brush, brush the cream over the biscuits and sprinkle each biscuit with 1/2 tsp. of sugar.
- 10. Bake the biscuits till golden, approximately 10-12 min.
- 11. Transfer the biscuits to a wire rack and let cold at least 5 min.
- How to Prepare the Whipped Cream:In a chilled mixing bowl, whip the chilled heavy cream on high speed till it forms soft peaks, approximately 5 min. Add in the granulated sugar and whip briefly to mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 714 | |
| Calories from Fat 226 | 32% |
| Total Fat 25.73g | 32% |
| Saturated Fat 15.18g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 808mg | 34% |
| Potassium 393mg | 11% |
| Total Carbs 110.57g | 29% |
| Dietary Fiber 9.2g | 31% |
| Sugars 50.0g | 33% |
| Protein 11.87g | 19% |
