
Shortcake with Buttermilk Whipped Cream
55m
This ended up being one of the most popular desserts on our lunch counter menu, selling out daily. It is light, crunchy, fluffy, sweet, savory, beautiful, and absolutely delicious.
You can use the jam of your choice and finish with fresh fruits, if you wish.
Preheat the oven to 191 °C
Place a stand mixer bowl in the refrigerator to chill it
Add 6 cups of all-purpose flour and 1 tsp of baking soda to a bowl
Add 5 tsp of baking powder and 2 tsp of salt. Whisk to sift and combine
Add 1½ cups of cold, cubed butter. Place the bowl in the freezer for 20m to chill
Remove the bowl from the freezer and transfer half of the ingredients to a food processor. Pulse until combined, leaving some small butter chunks. Transfer to a large bowl and pulse the other half
Add 2¼ cups cups of buttermilk and toss quickly to obtain a flaky dough
Dust a surface with flour and add the dough, a quarter at a time, patting it down into a square, until it's about 2 inches thick
Lightly dust the dough with flour and roll it out until it's 3 cm thick
Divide the dough into 4 equal squares. Stack the squares on top of each other on a floured surface again. Gently pat it down
Roll it out to around 1.5 inches thick, depending on how tall you would like the biscuits
Cut the dough into rough rectangular pieces and arrange them on a baking tray lined with parchment paper
Brush liberally with heavy cream
Sprinkle turbinado sugar to taste
Transfer to another baking tray lined with a clean parchment paper sheet. Bake for about 10m, until the bottoms and top corners are golden
Fit a mixer with the whisk attachment. Combine 1 cup of heavy cream and ¼ cup of buttermilk and add them to the bowl
Add 3 tbsp of white sugar and a pinch of salt
Whip the mixture, starting on low speed and increasing to high, until medium-stiff peaks are formed. Be careful not to overwhip the cream. The buttermilk whipped cream is ready
Allow the scraps to cool just a bit before plating. Arrange the biscuits, alternating with dollops of the Buttermilk Whipped Cream
Add the jam of your choice to taste
Finish with powdered sugar to taste. The shortcake with buttermilk whipped cream is ready. Enjoy!
Yield 4 portions
Jam
to tasteButtermilk
2¼ cupsCold, Cubed Butter
1½ cupsTurbinado Sugar
to sprinklePowdered Sugar
to tasteAll-Purpose Flour
6 cupsAll-Purpose Flour
to dustBaking Powder
5 tspBaking Soda
1 tspHeavy Cream
to brushSalt
2 tsp
Buttermilk Whipped Cream
Heavy Cream
1 cupButtermilk
¼ cupSugar
3 tbspSalt
a pinch
Equipment
Parchment Paper
Rolling Pin
Stand Mixer