Mixed Berry Shortcake
June 19, 2018
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- 2 cups Flour
- 4 tsps Baking Powder
- 3/4 tsp Salt
- 2 tbsps Butter
- 1 tbsp Sugar
- 2 tbsps Shortening
- 3/4 cup Half and Half
- 3 cups Mixed Berries
- Whip Cream
- For the berries and topping: Wash the berries and hull any strawberries. Halve or quarter any large berries, then place the berries in a large bowl. Drizzle with the honey, then toss to combine. Cover and place in the refrigerator until ready to serve, for at least 1 hour and up to 1 day.
- Pour the cream into the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed until thickened, then add the confectioners’ sugar; continue beating until soft peaks form. Gently fold in the yogurt and vanilla extract. Cover and refrigerate until ready to use (up to 1 day in advance).
- For the biscuits: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Let the berries come to room temperature.
- Whisk together the flours, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk and oil in a separate medium bowl.
- Add the buttermilk mixture to the flour mixture, stirring just until moistened; do not over-mix. Drop the batter in 8 mounds (about 3 tablespoons each) onto the baking sheet. Bake until golden brown, about 10 minutes. Let the biscuits cool slightly.
- To serve, use a serrated knife to gently cut the biscuits in half horizontally. Place each bottom half on a plate, top each with about 1/3 cup of the berries and their accumulated juices, and a dollop of whipped topping. Cap with the top halves of the biscuits and serve.