FRESH BLUEBERRY SHORTCAKES
Steps:
- FOR CREAM: Using electric mixer, beat cream and creme fraiche in bowl until mixture holds peaks. (Can be made 6 hours ahead. Cover; chill. Rewhisk before using.) FOR BERRIES: Mash 1 cup berries in medium bowl with back of fork. Mix in sugar, liqueur, and lemon juice, then remaining berries. Let stand at least 2 hours and up to 4 hours, stirring occasionally. FOR BISCUITS: Preheat oven to 350F. Line large rimmed baking sheet with parchment paper. Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until coarse meal forms. Pour 3/4 cup buttermilk over. Toss until moist clumps form, adding more buttermilk by tablespoonfuls if dough is dry. Gather dough into ball. Press out on floured work surface to 3/4-inch-thick round (about 8 1/2 inches in diameter). Using 2 1/2-inch round cutter, cut out biscuits. Gather dough scraps and repeat until all dough is used. Arrange biscuits on prepared sheet. Brush with cream; sprinkle generously with raw sugar. Bake biscuits until golden on top and tester inserted into center comes out clean, about 20 minutes (biscuits will be about 3/4 inch high). Transfer to rack; cool 30 minutes. (Can be made 3 hours ahead. Let stand at room temperature.) Cut 8 biscuits in half horizontally. Place bottoms on plates. Spoon large dollop of cream, then scant 1/2 cup berry mixture onto each. Cover with biscuit tops. Sift powdered sugar over. *Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
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