Yield: Makes 12 biscuits, serves 6
2 cups all-purpose flour
1 tablespoon plus 2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher or coarse sea salt
6 tablespoons cold butter, cut into small cubes
¾ cup buttermilk
1 tablespoon melted butter
4 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest
2 cups fresh or frozen wild blueberries
½ cup heavy whipping cream
1. Preheat the oven to 450 degrees.
2. Put the flour, 1 tablespoon sugar, baking powder, baking soda and salt in a large mixing bowl and whisk together.
3. Using a large fork or pastry blender, drop the butter into the flour and blend until the butter is in pea-sized pieces.
4. Pour the buttermilk over the flour and stir until most of the flour is incorporated. Gather the dough into a ball and dump onto a floured work surface, turning it to lightly coat with flour.
5. Pat or lightly roll out the dough so that it’s about ½-inch thick. Cut out circles with a 2-inch round biscuit cutter or the rim of a glass – you should get about 12. Transfer the circles to a parchment lined baking sheet; brush the tops with the melted butter and sprinkle with the remaining 2 teaspoons sugar.
6. Bake 10 minutes, or until the shortcakes are golden brown on top.
7. While the shortcakes are baking, combine 3 tablespoons sugar, lemon juice and zest in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Add the blueberries and cook for a few minutes, just until the berries release some juice but still hold their shape.
8. Whip the cream with the remaining tablespoon sugar.
9. For each serving, put a shortcake on a plate with some berries and cream and top with a second shortcake.