Citrus Raspberry Shortcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Our Test Kitchenlightly flavored these tender biscuits with orange and almond. Theyâre the perfect base for a spoonful of fresh raspberries and whipped cream. Ingredients:
3 cups fresh raspberries |
3 tablespoons sugar |
biscuits: |
2 cups king arthur unbleached all-purpose flour |
1/4 cup plus 1 tablespoon sugar, divided |
3 teaspoons baking powder |
1 teaspoon grated lemon peel |
1 teaspoon grated orange peel |
1/2 teaspoon salt |
1 cup heavy whipping cream |
1/2 cup plus 1 tablespoon butter, melted, divided |
1/4 cup finely chopped pecans |
whipped cream, optional |
Directions:
1. In a small bowl, combine raspberries and sugar; cover and refrigerate until serving.
2. In a large bowl, combine the flour, 1/4 cup sugar, baking powder, lemon peel, orange peel and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms. Gently stir in pecans.
3. Drop by 1/3 cupfuls onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Remove to wire racks to cool.
4. Cut biscuits in half horizontally. Spoon berries onto bottom halves. Top with whipped cream if desired; replace biscuit tops. Serve immediately. Yield: 8 servings.
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