Recipes

Two-Berry Shortcakes

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Two-Berry Shortcakes

Two-Berry Shortcakes

amanda

Equipment

  • - Stand Mixer with Paddle Attachments

  • - Silicone Baking Mat

  • - Piping Bags with Tips

  • - Cooling Rack

  • - Measuring Cups and Spoons

  • - Digital Scale

  • - Cutting Board

  • - Oven Thermometer

  • - Spatula

  • - Mixing Bowls

Ingredients

  • 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

  • 12 oz raspberries (about 3 cups)

  • 6 oz blackberries (about 1 1/2 cups)

  • 2 tablespoons sugar

  • 1 cup well-chilled heavy cream

  • 1 tablespoon sugar

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 450°F.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
5

Instruction 5

Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
6

Instruction 6

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.
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