Strawberry Shortcakes with Blueberries

The unofficial start to summer is almost here and I can think of no better way to celebrate than with these blueberry strawberry shortcakes.

INGREDIENTS

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

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Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

INSTRUCTIONS

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Whisk together the flours, baking powder, sugar and salt. Add the butter and shortening and mix with your fingers until you have coarse meal.

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Stir in the buttermilk and cream until just combined. Turn the dough onto a lightly flour surface and knead until the dough just comes together.

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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.

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Gently gather and reform the scraps to cut the last two biscuits. Place biscuits on the prepared sheet at least 1 inch apart. Brush with the melted butter and sprinkle with turbinado sugar.

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