Ingredients
For The Biscuits
1 3/4 cups of All Purpose Flour
1/2 teaspoon of Salt
1 Tablespoon of Baking Powder
2 Tablespoons of Granulated Sugar
5 Tablespoons of Unsalted Butter
1 1/4 cups of Heavy Cream
For The Whipped Cream and Raspberries
4 cups of Fresh Raspberries
1 cup of Heavy Cream
2 Tablespoons of Granulated Sugar
Instructions
- Start by rinsing the raspberries. You can gently rinse them under cold water in a colander, or you can use a spray bottle of water to mist them. Gently lay them out on paper towels in a single layer to dry while you make the rest of the dessert.
- In a large mixing bowl, combine the 1 3/4 cups of all purpose flour with the 1/2 teaspoon of salt, one tablespoon of baking powder, and the two Tablespoons of granulated sugar by stirring them together with a spoon.
- Cut the five Tablespoons of unsalted butter into slices and add to the flour mixture. Use a pastry blender or two knives to cut the butter into the flour until the flour resembles a course meal and the butter pieces are pea-sized.
- Slowly add the 1 1/4 cups of heavy cream and use a fork to stir the cream and the flour together until you have a dough. It should not be too wet, but not overly dry either.
- Turn the dough out onto a clean floured surface and sprinkle with a little flour.
- Roll out the dough to 3/4 to 1 inch thickness. Using a biscuit cutter or drinking glass that is about 3 to 3 1/2 inches across, cut the biscuits out. You should be able to get 5 biscuits the first round, and have just enough left to get a 6th biscuit after reshaping the dough.
- Place the biscuits onto a rimmed baking sheet and turn on your oven to 375 degrees.
- Put the biscuits in the freezer for about 5 minutes or so while the oven heats.
- Once the oven is to temperature, brush the tops of the biscuits with a little cream and bake for 15 to 20 minutes, until the tops are a light golden color. In my oven, they are good at the 18 minute mark.
- Once the biscuits are baked, make the whipped cream while they cool.
- Whip the 1 cup of cream and 2 tablespoons of sugar in the bowl of a stand mixer with the whisk attachment until stiff peaks form, about 3 to 5 minutes.
- To assemble the shortcake, cut each biscuit in half and divide the 4 cups of raspberries between each, Top with whipped cream and the other half of the biscuit and serve.
Notes
Use fresh rather than frozen raspberries that have been defrosted.
The biscuits can be made in advance to serving the dessert, and in fact it is better if the biscuits have been allowed to cool before assembling.
Don’t forget to pop your sheet pan of biscuits in the freezer for a few minutes before baking. They rise taller when you do!
When stirring the heavy cream into the flour, you may feel tempted to add more cream than the recipe calls for. I have made this recipe many times, and have never needed to add more than 1 1/4 cups. You don’t want this dough to be too wet. The amount of cream the recipe calls for will make the dough feel just moistened to the touch, but not dry.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts and Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 448
- Sugar: 13.4 g
- Sodium: 211 mg
- Fat: 26.7 g
- Carbohydrates: 48.3 g
- Protein: 6.1 g
- Cholesterol: 76.3 mg