Recipes Moonshine 152 Menu Addition: Berry-Pomegranate Biscuit Shortcake

Menu Addition: Berry-pomegranate Biscuit Shortcake Recipe

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@moonshine152

Oct 18 2025

•

45m

•

Serves 8

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Recipe information

Make Menu Addition: Berry-pomegranate Biscuit Shortcake in just 45m. Mini Olive-Oil Toasted Buttermilk Biscuit Toasties, Whipped Creme Fraiche, Toasted Hazelnuts, Aged Balsamic

Biscuit Preparation

1. Preheat Oven

Preheat your oven to 425°F (220°C).

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

3. Cut in Butter

Add the cold unsalted butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

4. Add Buttermilk

Pour in the buttermilk and mix gently until just combined. Do not overmix.

5. Shape Biscuits

Turn the dough onto a floured surface, gently knead it a few times, then pat it into a 1-inch thick rectangle. Cut into rounds or squares.

6. Brush with Olive Oil

Place the biscuits on a baking sheet lined with parchment paper, and brush the tops with extra virgin olive oil.

7. Bake

Bake in the preheated oven for 12-15 minutes or until golden brown.

Whipped Crème Fraîche Preparation

8. Combine Ingredients

In a medium bowl, whisk together the crème fraîche, powdered sugar, and vanilla extract until smooth and fluffy.

9. Chill

Refrigerate the whipped crème fraîche until ready to use.

Assembly and Serving

10. Prepare Berries

Wash and dry the mixed berries, slicing the strawberries if necessary.

11. Assemble Shortcakes

Cut the baked biscuits in half horizontally. On the bottom half, add a generous spoonful of mixed berries and a dollop of whipped crème fraîche.

12. Top and Drizzle

Replace the top half of the biscuit, sprinkle with toasted hazelnuts, and drizzle with aged balsamic vinegar.

13. Serve

Serve immediately and enjoy your Berry-Pomegranate Biscuit Shortcake!