Lemon Blackberry Shortcakes
These are my love letter to summer. Though many of you are not wanting recipes requiring an oven or stovetop in the summertime, I wouldn’t beg if I didn’t think it was 100% completely worth it. And, trust me, these are life changing. This is a spin-off of the NYT Cooking recipe that I have simplified and citrified (added lime zest—*wink wink*). There are few times I am speechless after tasting a dish I’ve made because it really was that good and this is one of those times. Please, oh please, makes these and we can chat after. xoxo
BISCUITS
2 cups (250 g) all-purpose flour, plus more for dusting
1 tbsp baking powder
1 tbsp granulated sugar, plus more for sprinkling
1/2 tsp kosher salt
4 tbsp (60 g) cold, unsalted butter, cut into small pieces
3/4 cup (175 milliliters)cold buttermilk
ASSEMBLY ITEMS
Store bought lemon curd (I used store bought; original recipe calls for homemade lemon curd)
1 cup (240 milliliters) heavy cream, chilled
2-3 tbsp granulated sugar
Splash vanilla extract
1 pint blackberries, rinsed and dried
1 tsp fresh lime juice
Lime zest, to taste
Instructions:
Heat oven to 450 F.
In a large bowl, sift together flour, baking powder, sugar, and salt. Add butter, using your fingers to work it into the flour mixture. Add buttermilk and stir until mixture forms a soft dough.
Flour work surface and knead dough lightly until it comes together more. Roll out or pat dough into a rectangle about 3/4” thick. Punch out circular shapes with a floured drinking glass or biscuit/cookie cutter.
Place rounds on a parchment-lined baking sheet and sprinkle each with a pinch of sugar (could use turbinado sugar for more crunch on the tops). Bake for 12-15 minutes until lightly browned and allow to cool completely.
Put cold cream in the bowl of a stand up mixer fitted with the whisk attachment (could also do this step by hand with a bowl and hand mixer). Add 1 tbsp of sugar and whip the cream until you get soft peaks. Add in vanilla extract and whip for another minute.
Place blackberries in a bowl with 1-2 tbsp sugar and lime juice. Toss with a fork, mashing a few, and let macerate for at least 10 minutes.
Put a spoonful of whipped cream on serving plates. Slice biscuits horizontally and place on top of the whipped cream base on the serving plates. Place lemon curd on top of the bottom half of the biscuit on the plate and then add some berries. Finish with a generous spoonful of whipped cream and some lime zest. Enjoy!
Follow @injoskitchen on Instagram & watch this recipe come to life:
https://www.instagram.com/reel/CvQGBhHL2DX/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
