Serious Eats: Recipes
Red, White and Blueberry Shortcakes
The biscuit recipe is adapted from the Boston School of Cooking Cookbook (a.k.a. the Fannie Farmer cookbook). If you've been nervous about making your own rolled biscuits from scratch, fear not, this recipe comes together with little effort; in fact I let my toddler kitchen-helper roll out the dough and cut out the biscuit shapes. In the end it's all about the bright and lemony blueberry sauce, which, if you're like me, you may need to resort to drastic measures to keep from eating it solo. Save yourself a guilty conscience and consider making some extra to pour over ice cream or spread on toast.
Cutting out the biscuits in the shape of stars is more than half the fun, so look for a star shaped cookie cutter that's 3 inches from point to point. This recipe makes approximately twelve (3 inch) star biscuits.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.
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