RASPBERRY SHORTCAKES WITH DOUBLE GINGER BISCUITS
We grew up with raspberry bushes taller than my head lining the back corner of our yard in Connecticut. On those outstanding summer picking days, my dad and I would head out there in the morning and get right to work, the dew wetting our arms and the Japanese beetles humming around our heads. If we could stop ourselves from devouring the lot outside, we would each fill a cereal bowl with berries and eat them with brown sugar and ice-cold, creamy whole milk for breakfast. These shortcakes remind me of those raspberry mornings of my childhood. The biscuits are best the day they're baked. For perfect shortcakes in no time, freeze the shaped, unbaked squares and bake them from frozen when you're ready. The frozen biscuits may take a minute or two longer to bake, but they'll be just as delicious.
Provided by Samantha Seneviratne
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the biscuits: Whisk together the cream and the egg in a small bowl. In a separate large bowl, whisk together the flour, baking powder, granulated sugar, ground ginger, and salt. Using a pastry blender, cut the butter into the flour mixture until it is the texture of coarse meal with some larger pea-size pieces. Add the crystallized ginger and toss to combine.
- Mix the cream mixture into the flour mixture with a fork just until a shaggy dough forms. Tip the dough out onto a lightly floured piece of parchment paper and knead the dough, just 2 or 3 times, to get the mixture to come together. Pat it into a 9 by 6-inch rectangle. With a sharp knife, trim 1/4 inch off of each edge, then cut into six squares. Arrange the squares on a baking sheet or a plate about 2 inches apart. Freeze for 20 to 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
- Brush the tops of the frozen squares with cream and sprinkle with sanding sugar. Transfer to a fresh baking sheet. Bake until golden brown and puffed slightly, 14 to 16 minutes. Let cool completely on the sheet on a wire rack.
- To finish: Toss the raspberries with the granulated sugar in a medium bowl and let stand until juicy, about 10 minutes. To serve, whip the 2 cups cream with confectioners' sugar to soft peaks. Split the biscuits and fill them with whipped cream and raspberries.
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