Brown-Sugar Berry Shortcakes

From Cook's Country | June/July 2006

Why this recipe works:

We wanted a Brown-Sugar Berry Shortcakes recipe that combined sweet-tart berries, airy whipped cream, and tender biscuits. Including sour cream in our recipe and treating the batter gently lent our biscuits a tanginess and tender crumb that perfectly complemented the berries. And for earthy… read more

We wanted a Brown-Sugar Berry Shortcakes recipe that combined sweet-tart berries, airy whipped cream, and tender biscuits. Including sour cream in our recipe and treating the batter gently lent our biscuits a tanginess and tender crumb that perfectly complemented the berries. And for earthy flavor that paired well with the berries in our recipe, we used brown sugar to flavor our shortcakes, topping, and fruit.

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Serves 6

Depending on the sweetness of the berries, you may have to use more or less brown sugar. If you don’t have a large ice cream scoop, divide the dough into six equal portions and use your hands to form shortcakes in a rough semispherical shape.

Ingredients

Detail sfs brown sugar berry shortcakes 30
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