INGREDIENTS

INSTRUCTIONS

To make biscuits: Preheat oven to 425. Combine flour, baking powder, salt
and shortening in a medium-sized mixing bowl. Cut shortening into flour
with pastry knife until corn size nuggets appear. Stir in milk and mix with
wooden spoon for 30 seconds. Spread onto a well-floured board and knead
gently for 15 seconds. Roll out to a 1/2" thickness and cut into 3" circles
with a round cookie cutter or jar cap. Bake for 12-20 minutes or until
golden color. Remove from oven and cool. Makes 6-8. For assembling
shortcake: Set out 6 serving places. Combine 2 cups blueberries and sugar
in a blender and blend until thick pure forms. Slice 6 biscuits in half
horizontally. On each of the six plates, pour 3 tablespoons of blueberry
pure. On top of each, place bottom half of biscuit. Place additional
blueberries, scoop of ice cream and whipped cream on top of the biscuit.
Top with other half of biscuit and garnish with more pure, blueberries and
whipped cream in an attractive manner. Serves 6.JM. Deerhill Inn &
Restaurant West Dover, Vermont
Posted to Bakery-Shoppe Digest V1 #481 by angstrom@juno.com (Angela  L
Gilliland) on Dec 31, 1997

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