Raspberries are like little jewels; beautiful in color, bursting with juiciness and sweet-tart on the tongue. I just love them! They are, however, very fragile and perishable. So when you get some you had better have a plan for using them within a short period of time. Whenever I pick raspberries I usually freeze most of them for later use, but save out a few to enjoy on cereal, over ice-cream, or in this case in a shortcake.
What drew me to this recipe is the fact that the berries are in the biscuits as well as in the filling. Heck, you can never have too much of a good thing can you? But if you didn’t want to have a whole shortcake, the biscuit alone with a cup of tea or glass of lemonade is still great.
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream
- 1/4 cup buttermilk
- 1 cup raspberries
- sanding sugar (optional)
- whipped cream and berries for the filling
- In a food processor, combine flour, sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer to a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not over mix.
- Preheat oven to 400 degrees. Divide dough into eight ( 8) portions and shape into rounds. Place 1 1/2 inches apart, on a parchment lined baking sheet. Sprinkle with sanding sugar, if using, and freeze for 15 minutes.
- Bake until golden brown and set, about 20 minutes. Let cool completely on baking sheet placed on a wire rack.