Red, White & Blueberry Shortcakes

Looking for the perfect dessert to serve at your upcoming 4th of July party? Look no further than this delicious, festive and FAST recipe for berry shortcakes!

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Preheat the oven to 450 degrees and set rack in the middle level.
In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
Pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.
For the berries:
You’ll need 1 qt. of berries to feed 4 people. You can use the berries in any proportion that you’d like. I like to use blueberries, raspberries and strawberries. For each quart of berries, I use 2 Tb. of granulated sugar and the zest of a lime. You can “”spike”” the berries with a bit of liqurer, if you like. I like to add a splash of good quality brandy.
Serve the shortcakes with vanilla bean ice cream or whipped cream. Enjoy!

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