Who says strawberries have a monopoly on shortcake desserts? Mid summer is the season for many varieties of blackberries, which are delicious served over biscuits with whipped cream. Sweet and juicy marionberries are native of Oregon, but we found some at Summerfield Berry Farm outside of Placerville, CA. I honestly think they are the best berries we have ever had.
The directions for blackberry shortcake are identical to those for strawberry shortcake. (See strawberry shortcake recipe).
Marion Blackberry Shortcake Recipe
Berry Mix Ingredients:
- 3 lbs of blackberries, gently rinsed
- From 1 teaspoon to 1/2 cup of sugar, depending on how tart the berries are.
- 1 cup heavy whipping cream
- 1 teaspoon sugar
Put clean berries into a large bowl. Using a potato masher, gently mash down on the berries, until you've crushed about half of them. Add sugar to taste. Mix and let sit for 15 minutes for the berries to macerate.
Biscuits from scratch
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the sugar, flour, salt, and baking powder into a large bowl. Mix with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the vanilla and cream in a liquid measure. Make a well in the center of the flour and and pour the cream into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Knead gently by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with silpat or parchment paper, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are golden brown, 18 to 20 minutes.
Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003)
2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar
Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by six spoonfuls on to a greased cookie sheet or a sheet lined with silpat or parchment paper. Bake 10-12 minutes or until golden brown.
Makes 6 biscuits.
1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt
1/4 cup Shortening
1/2 cup Milk
1 large Egg White
Preheat oven to 350º. Line baking sheet with parchment paper or grease lightly.
In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Pulse until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.
Place the dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.
Bake 12-15 minutes or until browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)
Whip cream in a blender, adding a drop or two of vanilla and, if you like, a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle berries over the biscuit. Add a dolop of whipped cream.