Lemon Buttermilk Shortcakes with Berries
Ingredients
The shortcakes
-
2
cups
flour
-
1
Tbsp
baking powder
-
½
tsp
baking soda
-
2 ½
Tbsp
sugar
-
½
tsp
salt
-
5
Tbsp
cold butter
-
¾
cup
buttermilk
-
1
zest
lemon
-
2
tsp
lemon juice
-
to brush
milk, cream, or half and half
-
to sprinkle
turbinado sugar
The berries
-
to taste
strawberries
-
to taste
blueberries
-
to taste
agave nectar
-
to taste
extra lemon juice/zest
Instructions
- Prepare the berries by cutting strawberries and mixing them with blueberries, then drizzle with agave nectar and lemon juice/zest, and let sit in the fridge for about an hour.
- Preheat the oven to 425°F.
- Sift dry ingredients into a large bowl and mix in the lemon zest.
- Cut in the cold butter until the mixture resembles dry oatmeal.
- Pour in the buttermilk and lemon juice, mixing until the dough comes together without overmixing.
- Turn the dough onto a floured surface, knead briefly, then roll out to about ¾ inch thick and cut into biscuits.
- Brush the tops with milk or cream and sprinkle with turbinado sugar.
- Bake for 10-12 minutes and serve with the prepared berries.
Nutrition Facts (estimated)
Servings
7
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
300mg
Cholesterol
20mg
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