Blueberry Shortcakes Fresh (Print Version)
# Ingredients:
→ Blueberry Topping
01 -
½ teaspoon vanilla flavoring
02 -
3 tablespoons of plain water
03 -
⅓ cup of white sugar
04 -
4 teaspoons of cornstarch
05 -
A tiny pinch of ground cinnamon
06 -
2½ cups of ripe or thawed blueberries
→ Dough for Shortcakes
07 -
1 tablespoon of regular sugar
08 -
¾ cup of chilled buttermilk
09 -
2 teaspoons table salt
10 -
1 large egg (for brushing)
11 -
½ teaspoon baking soda
12 -
¾ cup of moist or thawed blueberries
13 -
2¾ cups of everyday baking flour
14 -
Freshly whipped cream for topping
15 -
2½ teaspoons of baking powder
16 -
1 cup of really cold butter, unsalted
# Instructions:
01 -
In a pot, toss together the water, cornstarch, sugar, cinnamon, and vanilla. Heat until bubbling, toss in the berries, and simmer until thick. Let it cool off before using.
02 -
Combine all your dry stuff in a bowl. Cut butter into the mixture until it looks like small crumbs. Pour in the buttermilk and blueberries, stirring till you have a sticky dough.
03 -
Flatten the dough into a square, divide it into four pieces, and stack them. Repeat this process two more times and roll out the final piece. Cut circles using a 2½-inch cutter.
04 -
Pop the biscuits in the freezer for about 15 minutes. Brush the tops with egg mixture and bake at 425°F for around 15 minutes until golden.
05 -
Once biscuits are cooled, slice them open, load in some blueberry topping and whipped cream, then serve and enjoy!
# Notes:
01 -
Feel free to use thawed or fresh blueberries
02 -
Best enjoyed on the same day you make them
03 -
The topping can be prepped ahead of time