Double Blueberry Shortcakes
Source of Recipe
North American Blueberry Council
List of Ingredients
-- Blueberry Biscuits --
* 2 cups flour
* 2 Tbsp sugar
* 1 Tbsp baking powder
* 1 tsp salt
* 1/3 cup butter
* 3/4 cup milk
* 1/2 cup fresh blueberries
Other:
* 1/3 cup plus 1 Tbsp sugar
* 4 tsp cornstarch
* 1 tsp vanilla extract
* Pinch salt
* Pinch ground cinnamon
* 2-1/2 cups fresh blueberries
* 6 Blueberry Biscuits
* 1/2 cup heavy creamRecipe
1. To make the Blueberry Biscuits: Preheat oven to 450 degrees (F). In a bowl, combine the flour, 2 tablespoons sugar, baking powder and 1 teaspoon salt. Using a pastry blender or 2 knives, cut butter into flour mixture until butter resembles small peas. Stir in milk, just until blended. Add 1/2 cup fresh "hard" blueberries, stirring until just combined.
2. On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Using a 2-1/2-inch round biscuit cutter, cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.
3. To make the Blueberry Sauce: In a medium saucepan, combine 1/2 cup water, 1/3 cup of the sugar, the cornstarch, 1/2 teaspoon of the vanilla extract, the salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer.
4. Stir in the blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate, covered, until cold -- about 1 hour.
5. In a small, deep bowl beat the heavy cream, the remaining 1 tablespoon sugar, and the remaining 1/2 teaspoon vanilla extract until stiff peaks form; set aside.
6. Cut 6 blueberry biscuits horizontally in half. On 6 serving plates, place the bottom halves of the biscuits. Top each with a rounded 1/3 cup blueberry sauce and 2-1/2 tablespoons whipped cream mixture. Cover with muffin tops. Makes 6 servings.
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