Blueberry Blackberry Shortcakes
This is a great summer dessert, from the july issue of cooking light magazine. I saw it on the cover and knew i had to make it. Blackberrys are kind of expensive here, so i just used blueberrys, and it was absolutely delicious. Also i didn't have buttermilk, so i made milk from dried milk, and to one cup of milk added 1 tbsp lemon juice, and it worked just fine.
Steps
Preheat oven to 400 degrees.
To prepare shortcakes , lightly spoon flour into dry measuring cups.
Level with a knife.
Combine flour and next 5 ingredients in a large bowl , stirring with a whisk.
Cut in chilled butter with a pstry blender or 2 knives until the mixture resembeles coarse meal.
Add buttermilk , stir just until moist.
Turn dough out onto a lightly floured surface.
Knead lightly 4 times.
Pat dough to a 1 / 2 inch thickness.
Cut with a 3 inch biscuit cutter to form 8 dough rounds.
Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
Combine water and egg white , stirring with a whist.
Brush over dough rounds.
Sprinkle evenly with 2 teaspoons sugar.
Bake at 400 degrees for 13 minutes , or until golden.
Remove from oven , and cool on a wire rack.
To prepare filling , combine 1 cup blueberries , 1 / 2 cup sugar , juice and cornstarch in a small saucepan.
Bring to a boil.
Reduce heat , and simmer 5 minutes or until slightly thick.
P.
Ingredients
flour, sugar, fresh lemon rind, baking powder, baking soda, salt, butter, fat-free buttermilk, cooking spray, water, egg white, wild blueberries, lemon juice, cornstarch, fresh blackberries, whipped topping