Best 4 Buttermilk Shortcakes With Rhubarb And Berries Recipes

BUTTERMILK-BISCUIT SHORTCAKES WITH STRAWBERRIES

Steps:

• Make the saucy berries: Steep the tea bag in boiling water for 5 minutes; pour the tea into a medium pot. Mix in the sugar, zest and berries, and cook, stirring, until the syrup bubbles exuberantly and the berries soften, about 5 minutes. Scrape into a bowl, discard zest and let cool while you make the biscuits.
• Make the biscuits: Heat the oven to 400, and line a baking sheet with parchment paper.
• Put the sugar and zest in a large bowl, and rub them between your fingertips until the sugar is moist and aromatic. Add the dry ingredients, and stir with a fork to blend. Drop in the butter, toss it around with your fingers until it's coated with flour and then press and pinch until you've got pea-size pieces of butter and flakes like oatmeal. Make a well in the center, pour in the cold buttermilk and turn and stir with a fork until the dough forms moist curds and clumps. Some dry crumbs may remain in the bottom of the bowl - don't fuss with them now. Reach in with your hands, and knead gently, folding the dough on itself about 8 times, until it forms a ball.
• Dust the counter lightly with flour, turn out the dough, dust the top and roll to a scant 1/2-inch thick. (Size and shape don't matter.) Using a 2-to-2 1/2-inch biscuit or other cutter, cut rounds as close to one another as possible. Cut in a quick up-and-down movement - if you twist the cutter, you'll impede the biscuits' rise and their flakiness. Arrange 2 inches apart on the baking sheet. Gather the scraps together, reroll and cut more biscuits, knowing that these scrappers may not rise as high as those in the first round.
• Bake the biscuits for 16-18 minutes, or until they're tall and golden; transfer to a cooling rack. Use the biscuits when they're warm or at room temperature.
• Make the topping: Toss the berries and sugar together; leave on the counter, stirring now and then, while you whip the cream. Using a mixer, beat the cream just until it begins to thicken, then whip in the confectioners' sugar and vanilla. Don't overbeat - soft cream is good here.
• To assemble: Pull apart each biscuit along a natural flake line, and place the bottoms on plates. Top each with a spoonful of saucy berries, cream and then sugared berries. Decide what to do with the other half of each biscuit: Lean it up against the shortcake; place it at a jaunty angle on top of each shortcake; make another shortcake with it; or tuck it away to toast in the morning.

BUTTERMILK STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper.
• Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
• Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
• Stir in buttermilk until the flour mixture is moistened.
• Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
• Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
• Serve the strawberries with juice over the biscuits.

BUTTERMILK SHORTCAKES WITH RHUBARB AND BERRIES

Steps:

• Prepare baking sheet Line a large cookie sheet with parchment paper.
• Cut butter into dry ingredients Whisk together flours, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingertips, cut the butter into the flour until the largest pieces are the size of small peas.
• Mix dough Rub the vanilla seeds into the buttermilk with your fingers (this is the best way to disperse the seeds, but alternatively, you can scrape the bean against the side of the measuring cup with a rubber spatula). Add the buttermilk to the flour mixture, stirring with a fork until most of the ingredients have come together into a moist dough (it's okay if some flour is left on bottom of bowl).
• Form biscuits Turn out dough onto a clean work surface and gather any loose bits together. Press lightly to fully incorporate all the ingredients while patting into a rough rectangle, being careful not to overwork the dough. Fold dough into thirds: Starting with a short end, carefully fold over, then fold the other end over the first.. (The folding adds an extra layering of flakiness to the finished biscuits.) Pat out dough until 1 1/4 inches thick. Using a floured biscuit cutter, cut dough into 2 1/2-inch rounds.
• Bake Preheat oven to 400°F. Place rounds on prepared cookie sheet, about 1 inch apart. Gather together scraps; pat out again, and cut once. Chill 20 minutes. Brush tops with the cream and sprinkle with sanding sugar. Bake 10 minutes, and rotate sheet. Reduce heat to 375°F, and continue to bake until golden brown and cooked through, about 12 minutes more. Transfer biscuits to a wire rack to cool.
• Serve Split biscuits, and layer with whipped cream and rhubarb compote. Serve berries on the side. Or, set out a platter of biscuits and bowls of each topping and let guests build their own shortcakes. Biscuits are best eaten the day they are made.
• IN A DEEP MIXING BOWL set in a large ice-water bath, whisk cream by hand until soft peaks form. Sprinkle with the sugar, add vanilla, and whisk until soft peaks return. Do not overbeat.
• Prepare rhubarb Wash rhubarb well and dry thoroughly with paper towels (wipe each stalk to remove any grit). Cut crosswise on the diagonal into 1-inch pieces (you should have about 5 cups).
• Make poaching syrup Bring sugar, water, zests, and salt to a boil in a large straight-sided skillet, stirring until sugar is dissolved. Add rhubarb, and stir to coat in sugar syrup. (There won't be enough syrup to cover, but the compote will become more liquidy once the fruit starts to release its juices.) Cover and cook over medium-low heat until rhubarb is just tender, about 5 minutes. (Do not overcook; you want most of the rhubarb pieces to hold their shape.)
• Cool Remove from heat and let cool completely, about 1 hour, before using. Compote can be refrigerated in an airtight container up to 1 week.
• IN A BOWL, toss berries with sugar and lemon juice to combine. Let stand at room temperature 20 minutes to draw out some of the juices before serving.

STRAWBERRY AND RHUBARB SHORTCAKES

Steps:

• Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
• Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
• Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
• Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
• Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
• Slice biscuits in half; serve with filling and whipped cream.