MIXED BERRY AND PECAN SHORTCAKES

Mixed Berry and Pecan Shortcakes image

Yield Serves 6

Number Of Ingredients 13

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1 1/2 cups all purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup pecans
3/4 cup plus 3 tablespoons (about) buttermilk
3/4 teaspoon vanilla extract
2 1-pint basket strawberries, sliced
2 1/2-pint baskets raspberries
6 tablespoons sugar
1 pint butter pecan or pralines-and-cream ice cream

Steps:

Preheat oven to 450°F. Line cookie sheet with parchment. Mix first 5 ingredients in processor. Add butter and cut in until coarse meal forms. Add pecans and chop. Transfer mixture to large bowl. Combine 3/4 cup buttermilk and vanilla in large cup. Mix into dry ingredients, tossing gently with fork and adding enough buttermilk to form fluffy, moist dough.
Drop dough by slightly rounded 1/3 cupfuls onto prepared sheet, spacing 3 inches apart. Sprinkle top of each biscuit with sugar. Bake until golden and just firm to touch, about 15 minutes. Transfer biscuits to rack. (Can be prepared 1 day ahead. Let cool. Wrap in foil and store at room temperature. Rewarm biscuits in foil in 350°F. oven.)
Combine sugar and berries in large bowl. Mix gently. Let stand at least 15 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)
Split warm biscuits. Place bottoms in shallow bowls. Spoon some fruit over each. Top each with 1/3 cup ice cream and biscuit tops. Spoon remaining fruit over tops. Serve immediately.