Fresh Berry Mini-Shortcakes
2 cups Flour
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 tbsp Sugar
5 tbsp Cold Unsalted Butter, diced
1 cup Buttermilk
2 tbsp Demerara Sugar
1 ½ lb Fresh Mixed Berries (strawberries, raspberries, blueberries)
3 tbsp Sugar
1 quart Whipping Cream
2 tbsp Granulated Sugar
2 tsp Vanilla (or flavored liquor)
Preheat oven to 450°F.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Using a pastry cutter or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk and stir just until combines.
Using wet hands, divide dough into 8 pieces and drop in rustic mounds about 2 inches apart on a parchment-lined sheet pan. Sprinkle tops of biscuits with the sugar. Bake until bottoms are nicely browned and sugar on top melts, 12 to 15 minutes.
Transfer biscuits to a rack and cool to warm, about 10 minutes.
For whipped cream:
Chill the bowl and whisk of a stand mixer in the cooler for 5-10 minutes.
Combine all ingredients in chilled bowl and whip to medium peaks. Taste and adjust flavor as desired.
If using strawberries, hull and quarter first. In a medium bowl, mash half of berries with the sugar, then stir in remaining berries.
Using a serrated knife, cut biscuits in half horizontally and place bottom halves, split side up, on a serving platter. Spoon berries on top of biscuits, then top with whipped cream and biscuit top.