Two-Berry Shortcakes

12 ingredients
6 steps

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. 1
    Put oven rack in middle position and preheat oven to 450°F.
  2. 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. 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. 4
    While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
  5. 5
    Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
  6. 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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