INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450F; set rack in middle level. Prepare biscuit
dough. For a large shortcake, pat the dough into a 9-inch disk on a
parchment-lined cookie sheet. For individual shortcakes, pat dough
into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits  with
a sharp, floured knife. Transfer to a parchment-lined cookie  sheet.
Paint tops with buttermilk. Sprinkle with sugar. Bake for 10  to 15
minutes, until well risen and golden. Check the center of the  large
shortcake with a toothpick to make sure it is baked through: If  the
pick emerges with dough still clinging to it, lower temperature  to
350F and bake another 5 minutes. Slide the large shortcake onto a
platter immediately after it is baked. Use a sharp, serrated knife to
slice through the middle, making two layers. Slide the edge of a
cookie sheet between the two layers and lift the top layer off.  Butter
the bottom layer and pour all but 1/2 cup of the sweetened  fruit on.
Slide the top back on and pour the remaining berries over  the top.
Split the small shortcakes in the same way and place the  bottoms on
individual dessert plates. Butter them and top with about  1/3 cup of
the fruit mixture. Replace tops and pour a tablespoon or  so of the
remaining berries over the top. Serve immediately. Pass the  cream in a
bowl for the guests to help themselves. BUTTERMILK BISCUIT  DOUGH:
COMBINE THE FLOURS, salt and baking powder in a mixing bowl  and stir
well to mix. Rub in the butter by hand or with a pastry  blender until
the mixture is mealy. Stir in 3/4 cup of the buttermilk  with a fork
and continue stirring gently until the dough begins to  hold together.
(If the dough is dry, add more buttermilk, 1  tablespoon at a time.)
Sprinkle the work surface generously with  flour and scrape the dough
onto it. Fold the dough over on itself two  or three times. Use the
dough immediately for shortcakes, following  the instructions above.
Use this recipe to make a large shortcake or  eight small ones. This
same dough is used as the topping in cobbler  recipes.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 412
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 38.5mg
Sodium: 840.6mg
Potassium: 150.1mg
Carbohydrates: 64.3g
Fiber: 1.7g
Sugar: 15.8g
Protein: 7.5g