TWO-BERRY SHORTCAKES

Two-Berry Shortcakes image

Provided by Melissa Roberts-Matar

Yield Makes 6 servings

Number Of Ingredients 15

Previous Next

For biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 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 1 1/2 cups)
2 tablespoons sugar
For cream
1 cup well-chilled heavy cream
1 tablespoon sugar

Steps:

Make biscuits:
Put oven rack in middle position and preheat oven to 450°F.
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 tablespoons 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.