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TWO-BERRY SHORTCAKES




Source of Recipe


Gourmet Magazine, Submitted to this forum by Mark


Recipe Introduction


Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the summer season




List of Ingredients




For Biscuits

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 Tablespoons sugar
5 Tablespoons cold unsalted butter, cut into bits
1 cup well-shaken buttermilk

For Filling

12 oz raspberries (about 3 cups)
6 oz blackberries (about 1½ cups)
2 Tablespoons sugar

For Cream

1 cup well-chilled heavy cream
1 Tablespoon sugar


Recipe



Make Biscuits: Put oven rack in middle position and preheat oven to 450 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal.
Add buttermilk and stir just until a soft, sticky dough forms.
Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes.
Transfer biscuits to a rack and cool to warm, about 10 minutes.

Make Filling: While biscuits bake, gently mash half of berries with 2 tbsp sugar in a bowl, then stir in remaining berries.

Make Cream: Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.

Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.