Summer Fruit Shortcake

Oh the joy of a perfect biscuit for a load of fresh juicy fruit! This recipe is one my mother made often in the summer. We usually topped it with U-Pick strawberries we’d gathered from one of the berry farms in the Green River valley below our house in Enumclaw. On especially happy nights, a bowl of shortcake and fruit even took the place of dinner.

Music: “What a Day for a Daydream” by the Lovin’ Spoonful
Drink: a tall glass of cold milk or a bit of sparkle such as Blanc de Noir from South Coast Winery in Temecula, CA

Preheat the oven to 475 degrees.

Sift together
2c flour
3t baking powder
1T sugar
½ t salt

3T shortening (heaping)
1 egg, beaten plus ½ c water

Macerate juicy summer fruit from the farmers’ market by chopping and adding a bit of sugar to juice it up while the biscuits bake. If you’re at our house, Doug would probably sneak in a bit of liqueur such as Grand Marnier or Cassis. Experiment. Enjoy.

Pat dough out to height of 1/2″ on a lightly-floured surface. Use a drinking glass or biscuit cutter, lightly floured, to cut circles. Any size will do. Tiny buns are fun for a light dessert. Big ones are fun to take the place of summer dinner!

Place one round of dough circles in a buttered pie plate. Place a bit of butter on this first layer of circles. Cut another round of dough circles and place these atop the first round.

Bake in 475-degree oven for 10-12 minutes. That’s a hot oven! Look lively! Bake until golden on edges.

While the buns are baking, whip some cream and sweeten with a bit of powdered sugar and a drop of vanilla or almond.

Cool slightly if you can stand to wait. Split buns on a small plate or in a bowl and top with macerated fruit and a lovely dollop of fluffy whipped cream drizzled with a bit of the macerated fruit juices. Voila!

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