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You are my go-to! Made the scratch biscuits on the strawberry shortcake yesterday, comparing here – noticed recipe is nearly identical, but has 1/3 less better (8 vs 12 Tbsp). thoughts on the differences?
I use cold buttermilk instead of cream for my biscuits and melt the butter so that it can be poured into the milk while stirring . The effect is the same as going to all the trouble to cut the fat into the flour when the mix is added to the dry ingredients you still get the flakiness desired.
Elise, any chance you can put grams on the recipes, you do have a French partner after all!
Yes! Pacific NW is dripping with these berries. The locals dismiss them with “They’re an invasive species”. I moved here 3 years & am totally appreciative of them. It’s my mission to eat and share as many as possible. I will be making this soon, happy to have another great Elise offering.Thank You!
Here in the Pac. NW, we have an abundance of the big, easy to pick blackberries. They look so perfect, but don’t hold the flavor one wants for baking or jam. They are best to eat fresh while picking (If you are sure they have not been sprayed.) or with cereal. Some can be added to the smaller vine/ground berries as needed for volume, but it is the smaller type of blackberry that has the flavor for cooking. Some locals keep their source of these small berries as close to their vest as where they find their chanterelles, morels or favorite fishing hole! My favorite ways to perk-up blackberry flavor is to add cinnamon and/or plums or peaches. I love peach melba and think it might be swell with this short cake recipe! I also love Susan’s idea above of adding blueberries as well as Elise’s use of lemon! Knowing of ways to include the bigger black berries is a good thing!
I found that blackberries aren’t the most flavorful berry on the block, too. I tried making some blackberry jam and was waiting for the flavors to come forward but the mixture was still bland and was mostly just sweet thickened purple stuff. I was so disappointed. Undaunted, I made it again and added a very small handful (about 1/4 cup) of blueberries to my next batch and it really added just the right balance of sweet juice and a snip of flavor to punch that blackberry flavor up. Like you, I’ve foraged berries before, but I think they were the black raspberries that grow along the roadsides that are the most flavorful berries to use for jam.
This looks like fun! I will almost follow exactly the first time. I will use unbleached, unbromated flour and pure cane sugar as I like my family healthy. We fully understand appreciate decadent!