-
1
First prepare the biscuit dough: Sift the flour with the baking powder and salt.
-
2
Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
-
3
Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
-
4
Turn out the dough onto a work surface and knead once or twice to gather it into a mass DO NOT OVERWORK THE DOUGH pat into a rectangle.
-
5
The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
-
6
Preheat the oven to 450F.
-
7
On a lightly-floured surface, roll out the Biscuit Dough 1/2 to 3/4 inch thick.
-
8
Using a heart-shaped or any other biscuit cutter that measures 3 inches across, cut out 5 shortcakes as close together as possible.
-
9
Press the cutter straight down; dont twist it.
-
10
If the cutter sticks to the dough, dip it in flour between cuts.
-
11
Gather the scraps together and press or roll out as before.
-
12
Cut out 2 more shortcakes.
-
13
Press the remaining scraps into a ball, flatten and cut out the last shortcake.
-
14
Alternatively, on a lightly-floured surface, pat the dough into an 8 inch round.
-
15
Halve the round, then cut each half into 3 wedges for a total of 6 triangular shortcakes.
-
16
Place the shortcakes on an ungreased baking sheet, cover with plastic wrap and refrigerate.
-
17
In a medium bowl, gently toss the raspberries and blackberries to combine.
-
18
In a medium saucepan, gently toss the blueberries with 2/3 cup of the sugar and 2 tsps of the water.
-
19
Cover and cook over medium heat, stirring once or twice, just until the blueberries start to pop and release their juices, about 5 minutes.
-
20
If the sugar hasnt dissolved, stir in a few more drops of water.
-
21
Remove from the heat and add to the raspberries and blackberries.
-
22
Do not stir.
-
23
Bake the shortcakes in the middle of the oven for about 15 minutes, or until golden-brown.
-
24
Meanwhile, melt the butter in a small saucepan.
-
25
In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
-
26
Immediately after removing the shortcakes from the oven, dip them into the butter and cinnamon sugar as follows: Holding a shortcake right side up, dip the bottom in the melted butter.
-
27
Place the shortcake, buttered side down, in the cinnamon sugar and shake the bowl so that the sugar adheres to and completely covers the bottom.
-
28
Then turn the shortcake over and dip the top in the butter and cinnamon sugar in the same manner.
-
29
Place the shortcake, right side up, on a plate.
-
30
Continue with the remaining shortcakes.
-
31
(If the level of the butter is too low for dipping the last shortcake, use a pastry brush to generously butter it.)
-
32
Gently give the berries in the bowl a turn to distribute.
-
33
Using your fingers, gently split open the shortcakes.
-
34
Spoon about 1/2 cup of the berries over the bottom of each shortcake.
-
35
Cover with the shortcake tops and spoon a generous dollop of whipped cream alongside or over top.
-
36
Serve immediately.
