Blueberry Shortcakes

By mrsmortician

Ingredients

• Cream
• 1 c. chilled heavy whipping cream
• 1 c. chilled creme fraiche or sour cream (8 oz)
• Berries
• 4 c. fresh blueberries
• 6 T. sugar
• 1/4 c. creme de cassis
• 1 T. fresh lemon juice
• Biscuits
• 2-1/4 c. flour
• 1/2 c. sugar
• 1 T. baking powder
• 1 T. baking soda
• 1/2 t. salt
• 6 T. chilled unsalted butter, cut into 1/2 inch cubes
• 1 c. chilled buttermilk
• 2 T. whipping cream
• raw sugar

Details

Servings 8

Preparation

Step 1

Cream

Using electric mixer, beat cream and creme fraiche in bowl until mixture holds peaks. Cover. Chill.

Berries

Mash 1 cup berries in bowl with back of fork. Mix in sugar, liquer and lemon juice, then remaining berries. Let stand at least 2 hours and up to 4 hours.

Biscuits

Preheat oven to 350 degrees. Line large rimmed baking sheet with parchment paper. Combine flour, 1/2 c. sugar, baking powder, baking soda and salt in bowl. Whisk to blend. Add butter and rub in with fingertips until coarse meal forms. Pour 3/4 c. buttermilk over mixture. Toss until moist clumps form; add more buttermilk by tablespoons if dough is dry. Gather dough into a ball. Press out on floured work surface to 3/4 thick round. Using a 2-1/2 inch round cutter, cut out biscuits. Gather dough scraps and repeat. Arrange biscuits on prepared sheet. Brush with cream; sprinkle generously with raw sugar.

Bake biscuits until golden on top and tester inserted into center comes out clean, about 20 minutes. Transfer to rack; cool 30 minutes. (Can be made 3 hours ahead. Let stand at room temperature.)

Cut 8 biscuits horizontally. Place bottoms on plates. Spoon large dollop of cream, then scant 1/2 c. berries onto each. Cover with biscuit top. Sift powdered sugar over.