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.
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.
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.