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American Classics

Red, White and Blueberry Shortcakes

Red, White and Blueberry Shortcakes

[Photograph: Alexandra Penfold]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Red, White and Blueberry Shortcakes

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About This Recipe

Yield:Serves 6
Active time:30 minutes
Total time:1 hour
Special equipment:food processor, parchment paper, large baking sheet, medium saucepan
This recipe appears in: American Classics: Red, White, and Blueberry Shortcakes

Ingredients

  • For the Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into ½ inch pieces
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 3 tablespoons whole milk
  •  
  • For the Topping:
  • 12 ounces blueberries
  • 2 tablespoons sugar
  • 1 teaspoon zest from one large lemon
  • 3 tablespoons juice from one large lemon
  • 3 tablespoons corn starch
  • 2 teaspoons vanilla
  • 1 quart strawberries, washed, hulled and sliced
  • 1 cup whipped cream

Procedures

  1. 1

    Set rack to the middle position and preheat oven to 400°F. Add flour, sugar, baking powder, and salt to the bowl of a food processor. Pulse several times to thoroughly incorporate ingredients. Add butter and pulse 7 to 9 times or until butter and flour come together in pea-sized clumps. In a measuring cup whisk together buttermilk and vanilla. Add 1/3 of the buttermilk mixture to the flour mixture, pulse several times to incorporate, then repeat until buttermilk has been fully incorporated and dough is beginning to come together.

  2. 2

    Transfer dough to a well-floured surface, pat down and roll out to 1/2-inch thickness. Using a star-shaped biscuit cutter to cut out biscuits. Place biscuits on large baking sheet covered with parchment paper. Brush with whole milk. Bake for 12 minutes or until golden brown. Remove from oven and transfer to a wire rack for cooling.

  3. 3

    In a medium sauce pan combine blueberries, sugar, and lemon zest. In a small bowl whisk together lemon juice, corn starch, and vanilla. Pour mixture over blueberries and stir to incorporate. Heat berries over medium high heat, stirring frequently until juices come together to form thick sauce. Remove from heat and set aside.

  4. 4

    Using a serrated knife split the biscuits and top with 1 tablespoon of blueberry sauce, sliced strawberries and whipped cream, if desired. Serve immediately.

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