Prep 20 mins
Cook 15 mins
Make sure you use your fingers to open these flaky biscuits!!! Using a knife will crush their flaky layers.
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 4 ounces cold butter, cut into ½ inch dice
- 3⁄4 cup cold milk
- 2 cups raspberries
- 1 1⁄2 cups blackberries
- 2 cups blueberries
- 2⁄3 cup sugar, plus
- 1⁄2 cup sugar
- 4 ounces butter
- 2 teaspoons cinnamon
- whipped cream, for serving
- First prepare the biscuit dough: Sift the flour with the baking powder and salt.
- Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
- Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
- Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
- The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
- Preheat the oven to 450F.
- On a lightly-floured surface, roll out the Biscuit Dough ½ to ¾ inch thick.
- Using a heart-shaped or any other biscuit cutter that measures 3 inches across, cut out 5 shortcakes as close together as possible.
- Press the cutter straight down; don’t twist it.
- If the cutter sticks to the dough, dip it in flour between cuts.
- Gather the scraps together and press or roll out as before.
- Cut out 2 more shortcakes.
- Press the remaining scraps into a ball, flatten and cut out the last shortcake.
- Alternatively, on a lightly-floured surface, pat the dough into an 8 inch round.
- Halve the round, then cut each half into 3 wedges for a total of 6 triangular shortcakes.
- Place the shortcakes on an ungreased baking sheet, cover with plastic wrap and refrigerate.
- In a medium bowl, gently toss the raspberries and blackberries to combine.
- In a medium saucepan, gently toss the blueberries with 2/3 cup of the sugar and 2 tsps of the water.
- Cover and cook over medium heat, stirring once or twice, just until the blueberries start to pop and release their juices, about 5 minutes.
- If the sugar hasn’t dissolved, stir in a few more drops of water.
- Remove from the heat and add to the raspberries and blackberries.
- Do not stir.
- Bake the shortcakes in the middle of the oven for about 15 minutes, or until golden-brown.
- Meanwhile, melt the butter in a small saucepan.
- In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
- Immediately after removing the shortcakes from the oven, dip them into the butter and cinnamon sugar as follows: Holding a shortcake right side up, dip the bottom in the melted butter.
- Place the shortcake, buttered side down, in the cinnamon sugar and shake the bowl so that the sugar adheres to and completely covers the bottom.
- Then turn the shortcake over and dip the top in the butter and cinnamon sugar in the same manner.
- Place the shortcake, right side up, on a plate.
- Continue with the remaining shortcakes.
- (If the level of the butter is too low for dipping the last shortcake, use a pastry brush to generously butter it.) Gently give the berries in the bowl a turn to distribute.
- Using your fingers, gently split open the shortcakes.
- Spoon about ½ cup of the berries over the bottom of each shortcake.
- Cover with the shortcake tops and spoon a generous dollop of whipped cream alongside or over top.
- Serve immediately.