Berry-pomegranate Biscuit Shortcake Recipe
Make Berry-pomegranate Biscuit Shortcake Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuit Base
Berry-Pomegranate Filling
Whipped Cream Topping
Method
Biscuit Base Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- 3
Cut in Butter
Cut the stick of unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and gently stir until just combined. Do not overmix.
- 5
Shape and Bake
Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for 12-15 minutes or until golden brown.
Berry-Pomegranate Filling Preparation
- 6
Prepare Berries
Rinse the strawberries, blueberries, and raspberries under cold water. Hull and slice the strawberries into quarters.
- 7
Mix Filling Ingredients
In a medium bowl, combine the prepared strawberries, blueberries, raspberries, pomegranate seeds, granulated sugar, and lemon juice. Toss gently to combine, then set aside to macerate for about 15 minutes.
Whipped Cream Topping Preparation
- 8
Whip Cream
In a large mixing bowl, beat the heavy cream with an electric mixer on medium speed until it begins to thicken.
- 9
Add Sugar and Vanilla
Add the powdered sugar and vanilla extract, then continue to whip until soft peaks form.
Assembly
- 10
Assemble the Shortcakes
Cut each biscuit in half horizontally. Spoon the berry-pomegranate filling onto the bottom half of each biscuit, then top with whipped cream and the other half of the biscuit.
- 11
Serve
Serve immediately and enjoy the delicious berry-pomegranate biscuit shortcakes!
