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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the season. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons sugar |
5 tablespoons cold unsalted butter, cut into bits |
1 cup well-shaken buttermilk |
12 oz raspberries (about 3 cups) |
6 oz blackberries (about 1 1/2 cups) |
2 tablespoons sugar |
1 cup well-chilled heavy cream |
1 tablespoon sugar |
Directions:
1. Make biscuits: Put oven rack in middle position and preheat oven to 450°F.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
3. Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
4. Make filling: While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
5. Make cream: Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
6. Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.
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