BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS
Provided by Lori Longbotham
Categories Dessert Bake Fourth of July Kid-Friendly Graduation Blueberry Lemon Summer Thyme Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For berries:
- Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
- For biscuits:
- Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
- Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
- Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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Khezar
[email protected]These shortcakes were a bit more work than I expected, but they were definitely worth it! They were so delicious and everyone loved them.
Sareaam Cidnews
[email protected]I'm not a fan of thyme, so I omitted it from the biscuits. They were still very good, but I think the thyme would have added a nice touch of flavor.
UAE Dubai
[email protected]I'm gluten-free and I was able to make these shortcakes with gluten-free flour and they turned out great! I'm so glad I found this recipe.
Debra Debby
[email protected]I made these shortcakes with raspberries instead of blueberries and they were still delicious! I think any berry would work well in this recipe.
Iyo Sisako
[email protected]These shortcakes were perfect for a summer party! They were light and refreshing, and the blueberry filling was bursting with flavor.
Bowie
[email protected]The blueberries were a bit tart for my taste, but I think that's just personal preference. The shortcakes were still very good.
Saqib Ramzan
[email protected]I love the combination of lemon and thyme in the biscuits. It gives them a really unique and delicious flavor.
AA Abdussamad
[email protected]These shortcakes were so easy to make and they tasted like they came from a bakery! I will definitely be making them again.
Syed Mohammad
[email protected]The biscuits were a bit dry for my taste, but the blueberry filling was amazing. I will try again with a different biscuit recipe.
Nicholas Woodard
[email protected]I made these shortcakes for a brunch party and they were a huge hit! Everyone raved about how delicious they were.
Sunny Abdulrasheed
[email protected]I'm not much of a baker, but I was able to follow the recipe easily and the shortcakes turned out great! My family loved them.
Daniel Anderex
[email protected]These blueberry shortcakes were an absolute delight! The lemon and thyme biscuits were incredibly flavorful and fluffy, and the blueberry filling was bursting with sweetness and tartness. I will definitely be making these again!