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1
Preheat the oven to 450F (230C); set rack in middle level.
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2
Prepare biscuit dough.
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3
For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet.
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4
For individual shortcakes, pat dough into a 6x12 inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife.
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5
Transfer to a parchment-lined cookie sheet.
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6
Paint tops with buttermilk.
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7
Sprinkle with sugar.
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8
Bake for 10 to 15 minutes, until well risen and golden.
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9
Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F (180C) F and bake another 5 minutes.
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10
Slide the large shortcake onto a platter immediately after it is baked.
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11
Use a sharp, serrated knife to slice through the middle, making two layers.
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12
Slide the edge of a cookie sheet between the two layers and lift the top layer off.
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13
Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on.
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14
Slide the top back on and pour the remaining berries over the top.
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15
Split the small shortcakes in the same way and place the bottoms on individual dessert plates.
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16
Butter them and top with about 13 cup of the fruit mixture.
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17
Replace tops and pour a tablespoon or so of the remaining berries over the top.
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18
Serve immediately.
