Blueberry Strawberry Shortcakes Recipe

All hail the queen of summer desserts! Classic strawberry shortcake is ready with the addition of plump blueberries and a little zing from balsamic vinegar and herbs.

INGREDIENTS

Biscuits: - All purpose flour - Cake flour - Baking powder - Sugar - Kosher salt - Vegetable - Unsalted butter - Buttermilk - Heavy cream - Turbinado sugar

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Biscuits Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Whisk together the flours, baking powder, sugar and salt.

INSTRUCTIONS

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Add the butter and shortening and mix with your fingers until you have coarse meal. Stir in the buttermilk and cream until just combined.

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Turn the dough onto a lightly flour surface and knead until the dough just comes together. Lightly roll the dough to 1 inch thickness and cut out rounds with a 3 inch cookie cutter.

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Be sure you don't twist the cutter, just press down and pull up to insure that you get a good rise.Gently gather and reform the scraps to cut the last two biscuits.

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