biscuit berry shortcake

Categories
None
Yield
6 Servings
MeasureIngredient
Dessert buttermilk biscuits
1 quart Fresh berries*
¼ cup Sugar; (to 1/3 cup, depending on berries)
1 teaspoon Lemon juice
1 cup Cold whipping cream
1 tablespoon Superfine or confectioners' sugar
½ teaspoon Vanilla
1 pinch Salt

* If using strawberries, hull and slice Split the biscuits and place the bottoms on six dessert plates. Reserve the tops.

In a bowl, combine the berries, sugar to taste and lemon juice. Toss.

In a second bowl, whip the cream until soft peaks form. Add the sugar, vanilla and salt and whip until well combined.

Spoon berries over the biscuit halves. Cover generously with whipped cream, then replace the tops. Spoon any extra berries around the shortcake.

Published in Chicago Tribune Magazine 5/3/98 Typed and Busted by Carriej999@... 5/98 Recipe by: William Rice, Chicago Tribune Magazine Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 3, 1998

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