Buttermilk biscuits sprinkled with sugar make the delicious base for our Southern-style Blueberry Shortcakes kissed with fresh citrus.
Blueberry Shortcakes
MAKES 6 SHORTCAKES
Ingredients
- 2 cups self-rising flour
- 6 tablespoons granulated sugar, divided
- 6 tablespoons cold unsalted butter, grated
- ½ cup plus
- 1 tablespoon whole buttermilk, divided
- 1 large egg, beaten
- 1 tablespoon turbinado sugar
- ½ cup heavy whipping cream
- ¼ cup crème fraîche
- 1½ cups fresh blueberries
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon kosher salt
- Garnish: lemon zest
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour and 2 tablespoons granulated sugar. Add grated butter, stirring to combine. Add ½ cup buttermilk and gently stir to combine.
- Turn dough onto a lightly floured surface; gently knead dough until it comes together, 5 or 6 times. Roll dough to ½-inch thickness. Using a 3-inch round fluted cutter dipped in flour, cut dough without twisting cutter, into 6 rounds, rerolling scraps once. Place shortcakes 2 inches apart on prepared baking sheet.
- In a small bowl, whisk together remaining 1 tablespoon buttermilk and egg. Brush on tops of shortcakes. Sprinkle with turbinado sugar.
- Bake until golden brown, 12 to 14 minutes. Let cool.
- In a small bowl, whisk together cream and 2 tablespoons granulated sugar. Whisk, vigorously, until soft peaks form. Fold in crème fraîche.
- In another small bowl, stir together blueberries, remaining 2 tablespoons granulated sugar, lemon zest and juice, and salt.
- Split shortcakes. Spoon whipped cream and blueberry mixture onto shortcakes. Garnish with lemon zest, if desired.
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