|Shortcake Biscuit with Warm Berries and Whipped Cream. AKA: Breakfast|
My friend Jen Wilson only lived around here for about a year. Then she left me to return to Texas. Sigh. Although we had only known each other a year, she left a pretty gaping hole in my social life, one that still remains. Jen is a funny, self-depricating, food-loving mother of four (she only had two kids and a brand new baby when we met), and she is just one of those people you could hang out with for hours and hours and not tire of her. We're still friends, and she and her brood usually pass through here about once a year, stay a couple of days, and then move on. Facebook has been good for maintaining our friendship too.
When Jen was living close to me, she made this for me one morning. Eating this wonderful "breakfast" was like one of those dream moments where my real life of crazy kids and mommy duties receded into the background and there was only warm tart berries and sweet biscuits topped with lots of cool, sweet whipped cream. It is truly one of the best things I've ever eaten.
I've had the recipe for years now, but only just today decided to take the plunge and make it myself. I think I was really hoping to find a Jen-like friend to share it with, but in the end, I've halved the recipe and decided to share it with you. So enjoy.
Shortcake Biscuits with Warm Berries & Whipped Cream
--Adapted from Food.com
- 2 cups frozen blueberries
- 2 cups frozen blackberries
- 4 tablespoons white sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch
- Pinch of salt
- 3 cups frozen raspberries
Combine the blueberries, blackberries, 4 Tbsp. sugar, lemon juice, cornstarch, and salt in saucepan. Bring to a boil and reduce heat; simmer for about 5 minutes before adding the raspberries. Gently stir in the raspberries and bring to a simmer again. Simmer for about 1 more minute only gently stirring to prevent sticking. Remove from heat and set aside. (To see how to prepare this dish with fresh berries, peaches, and a little liqueur, go to Food.com.)
- 2 cups King Arthur Unbleached All-Purpose Flour
- 6 tablespoons sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, very cold and cut into teaspoon size pieces
- 2 cups and 2 Tbsp. heavy whipping cream, divided
- 1 egg yolk
- 1 tsp. vanilla, divided
Preheat oven to 375. In a large mixing bowl, place the flour, 6 Tbsp. sugar, baking powder, and salt. Blend briefly. Add the butter and cut in with a pastry blender until butter is the size of peas.
Add 1 cup of the cream and combine with fork until moistened. Turn onto floured board and knead about 10 times. Small lumps of butter should be visible.
Roll out to 3/4-inch thickness. Cut into 8 pieces and place on a parchment-lined cookie sheet.
Mix the egg yolk with 2 Tbsp. of cream and 1/2 tsp. vanilla and brush on tops of biscuits. Sprinkle with sugar.
Bake for 15-20 minutes or until golden brown.
To the remaining whipping cream, add the remaining 2 Tbsp. sugar and 1/2 tsp. vanilla and beat till soft peaks form.
Split shortcake open, cover with warm berries and whipped cream. Serve.