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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Ray McCue, chef of the New York City restaurant 2 West. Ingredients:
1/2 cup raspberries |
1/2 cup blueberries |
1 cup strawberry, hulled and halved |
1/4 cup honey |
4 ounces of chilled mascarpone cheese |
1/2 cup chilled whipping cream |
2 tablespoons powdered sugar |
1/2 teaspoon vanilla extract |
2 cups flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon cream of tartar |
1 tablespoon sugar |
1/2 cup vegetable shortening |
1/2 cup buttermilk, plus |
2 tablespoons buttermilk |
egg wash or milk, for glazing |
Directions:
1. Toss the berries with the honey. Set aside.
2. Mix mascarpone, whipping cream, powdered sugar and vanilla in large bowl until firm peaks form.
3. Refrigerate until ready to use.
4. For the buttermilk biscuits:.
5. Preheat oven to 350°F
6. Have all ingredients well chilled.
7. Place all dry ingredients and shortening in bowl of an electric mixer with paddle attachment.
8. Mix until crumbly, then add buttermilk and mix just until dough comes together.
9. Gently roll out dough to 3/4-inch thickness and cut with round cutter.
10. Glaze with egg wash or milk and bake for 15 to 20 minutes.
11. Split the biscuits in half horizontally. Spoon the berries over the bottom half of each biscuit.
12. Be sure to pour some of the honey over each biscuit as well.
13. Spoon the mascarpone cream over the berries and finish by placing the top half of each biscuit on the cream.
14. Garnish with powered sugar and mint.
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