Blueberry Shortcake
Sweet, buttery biscuits layered with pillowy whipped cream & sweet blueberry topping!
Ingredients
For the biscuits
- 2 cups flour all purpose
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 6 tbsp cold butter cubed
- ¾ cup buttermilk
- 1 tbsp heavy cream for topping
- course sugar for topping
For the blueberry topping:
- 2 cups blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp corn starch
For the whipped cream:
- 1 cup heavy cream
- 1 tsp vanilla
Instructions
- Preheat oven to 400 F. Combine flour, baking powder & sugar in a large bowl and mix together. Add buttermilk & egg, combine with dry ingredients until a shaggy dough forms.
- Transfer to a clean surface and gently bring dough together with your hands. Flatten into a square and fold in half, then fold again once more. Flatten once again and cut circles for your biscuits.
- Add to a cast iron skillet and have dough touching. Coat with heavy cream and sprinkle with course sugar Bake for 10-15 mins until golden brown.
- While biscuits are baking, create blueberry topping by adding all ingredients to a saucepan and heating over medium heat until it comes to a gentle simmer. Turn off heat and transfer to airtight container, store in fridge for 20 mins before serving.
- Whisk heavy cream & vanilla on high until steam peaks form.
- Assemble shortcake by separating biscuit in half and layering with whipped cream and blueberries.