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1
For the Bourbon Shortcakes:
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Preheat the oven to 425 degrees F.
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Combine the flour, baking powder, salt and 1/3 cup sugar in the bowl of your food processor. Pulse a few times, then add the butter cubes. Pulse a few more times until the butter is broken into pea-sized chunks.
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Whisk one egg, 1/3 cup cream and 3 Tablespoons of bourbon together, then add it to the bowl of your food processor and pulse it into the dry mixture until the dough just comes together.
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5
Dump the dough onto a floured work surface. Quickly press with your hands until it is 1 1/4- 1 1/2 inches thick.
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6
Using a 3 inch cookie cutter cut out 8 shortcakes-try your best to get each of them in one cut. The dough gets tougher the more you play with it.
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Lay the dough pieces on a parchment paper lined baking sheet. Brush them with egg white and sprinkle with almonds and turbinado sugar.
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Pop them in the oven immediately. The goal is to work fast enough to get them in the oven while the butter is still cold-that's what creates the light flaky texture.
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Bake for 12 minutes, then cool for at least 5 minutes before trying to move them from the pan.
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For the blackberries:
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Smash one handful of blackberries in a bowl to release the juices. Toss the smashed berries in with the whole berries and 2-3 Tablespoons of sugar. Refrigerate until ready to use.
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12
For the Whiskey Cream:
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Wipe out the food processor bowl, then add the remaining 2 cups cream, 3 Tablespoons bourbon and 3 Tablespoons sugar. Puree the mixture until the desired consistency is reached. Stir to make sure the loose cream on the bottom is whipped.
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To Serve: Crack open the shortcakes and top the bottom half with berries and cream, then add the top half of the shortcake. And dive in!
