The biscuit dough is REALLY wet and sticky--I ended up just plopping it on the baking sheet instead of forming true biscuits. I’m fairly impatient by nature, so sometimes it’s hard for me to have the patience to teach them cooking skills, but they love to learn and it’s a great way to spend time together. There’s so much freedom! You can make the biscuits and whip the cream ahead of time, and then just store the whipped cream in the fridge until you’re ready to serve. One of my favorite new things that my family tried last summer was to have one-on-one cooking time with each of my kids every week. cream, 1 tbsp Add butter. I'm Debbie Chapman, founder of One Little Project and author of the book Low-Mess Crafts for Kids. Assembly couldn’t be easier – just add a dollop of sweetened whipped cream, then sprinkle with fresh blueberries. granulated sugar, 1 cup Pour in the buttermilk and mix just until the dough comes together. Sprinkle with coarse sugar. The full recipe is at the bottom of this post, but here’s what you’ll need: The key to light and tender biscuit dough is to not overwork it. Cook, bake, craft, create, one little project at a time! Heat until the sugar has melted and the mixture is just barely coming to a simmer. I like to brush the biscuits with melted butter and sprinkle them with sugar to create a sweet and crisp top. Preheat oven to 425F. If you would like to use an image from this post on your website, please feel free to use one of the single photographs below (No collages). Let stand 30 min. Line a baking sheet with parchment paper. But, in search of new layers of flavor and an only slightly more complicated summer dessert, I devised this blueberry shortcake. Do not add more flour, as it may toughen biscuits. Combine the dry ingredients for the blueberry biscuits in a bowl: 1.25 cups all-purpose flour, 1/2 tsp salt, 1 Tbsp sugar, and 2 tsp baking powder. Mix in … butter Classic shortcake, the kind made with fresh strawberries, biscuits, and whipped cream, is wonderfully simple. granulated sugar It occurred to me this week that my kids have only a few weeks left of school, and I am getting super excited for summer break! Using your fingers or a pastry blender , mix in butter until mixture forms coarse crumbs. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. 2 cups To assemble, beat the whipping cream until light and fluffy. Copyright © 2012–2020. Using electric mixer, beat until stiff peaks form when beaters are lifted. By Hand – Stir flour with 2 tbsp sugar, baking powder, salt and zest in a large bowl until blended. Pat the dough out again until it is about one inch thick. blueberries, 3 tbsp Split a biscuit in half, then scoop a spoonful of whipped cream onto the biscuit. Required fields are marked *. This post may contain affiliate links. I bumped up the sweetness in the biscuits just a little, brushed the tops with butter, and sprinkled them with sugar. Place biscuits on baking sheet at least 1 in. Cool on a rack. cream , plus 1 tbsp for brushing, 2 tsp Turn dough onto a lightly floured counter. Folding it into thirds helps to create layers in the dough, which makes it even more flaky. Pulse until coarse crumbs form. I make these biscuits at least once a week, and they are always practically inhaled by my family. Position rack in center of oven and preheat to 425°F. Brush with 1 tbsp cream. Preheat the oven to 400ºF. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. This simple blueberry shortcake is so easy to make, and it’s the perfect way to show off those sweet summer berries! flour, 2 tbsp thick. As much as I don’t love the heat, I love that everything is so low-key during the summer, and we don’t have to stick to any particular schedule. Do not add more flour, as it may toughen biscuits. These shortcakes are one of my favorite summer desserts, and I can’t wait to enjoy them all summer long! The blueberry sauce was okay. This simple blueberry shortcake is the perfect recipe for beginners. For more information, please refer to our Permissions page. I liked the shortcake. Preheat the oven to 450. Sprinkle with fresh blueberries and enjoy. Your email address will not be published. Using a fork, gradually stir in 3/4 cup half-and-half cream, just until dough can be gathered into a ball. Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Stir in remaining berries and 3 tbsp sugar. They are the perfect complement to the sweetened whipped cream and fresh berries! Add 1 tbsp sugar and cinnamon. Simmer blueberries, sugar, lemon, cinnamon: Place blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan. Cut as many biscuits from the dough as you can, then push the extra bits together, pat them into a rectangle and cut out as many as you can. coarse or Fold the dough into thirds, as though you are folding a letter. Assemble by cutting biscuits in half horizontally and layering with berries and cream. granulated sugar. You want to handle it as little as possible. Bake until lightly golden, 12 to 14 min. Home » Recipes » Desserts (Baked) » Blueberry & Strawberry Shortcake Biscuits (Red, White & Blue Dessert). Hello again! baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Comment document.getElementById("comment").setAttribute( "id", "a26a7107d0b6136cd51588fc500a5c5c" );document.getElementById("a4f109054b").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. My kids love to use my pastry blender to mix in the butter, and they have so much fun cutting out the biscuits. Allow to cool completely. apart. The base for this shortcake is an adaption of my absolute favorite biscuit recipe. 35% Place half of berries in a large bowl. all-purpose granulated sugar, 1/2 cup , cut into cubes, 3/4 cup It’s very kid-friendly and easy to make, and uses ingredients that I nearly always have in the pantry and fridge. I’m really excited to continue that again this summer! I’m so looking forward to popsicles on the porch, grilling on the patio, and playing at the park every night. This irresistible (and quick) shortcake layers blueberries, fresh from the market, with flaky biscuits and spiced whipped cream. Fresh blueberries and sweet mascarpone whipped cream are sandwiched between buttery, from-scratch shortcake biscuits to make the ultimate simple-yet-special dessert that’s the perfect treat for warm-weather nights (and mornings, let’s be honest).