 | | Directions | Biscuits:
- Put oven rack in middle position and preheat oven to 450° F.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with fingertips until mixture resembles coarse meal.
- Add buttermilk and stir just until a soft, sticky dough forms. Add lemon zest.
- Drop dough in 6 mounds approximately 2 inches apart on ungreased baking sheet.
- Bake until golden brown, approximately 12-13 minutes.
- Transfer biscuits to a rack and cool to warm.
Filling:
- While biscuits bake, gently mash half of the berries with 2 tablespoons sugar in bowl, then stir in the rest of the berries.
Cream:
- Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
- Carefully cut biscuits in half horizontally and arrange one bottom half, split side up, on each of six plates.
- Top each with berries, whipped cream, the other half of the biscuit and serve.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | | |
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| - | | Biscuits: |
| - | | 2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 2 tablespoons sugar |
| - | | 5 tablespoons cold, unsalted butter, cut into bits |
| - | | 1 cup well shaken buttermilk |
| - | | Filling: |
| - | | 12 ounces raspberries (approximately 3 cups) |
| - | | 6 ounces blackberries or blueberries (approximately 1 1/2 cups) |
| - | | 2 tablespoons sugar |
| - | | Cream: |
| - | | 1 cup well chilled heavy cream |
| - | | 1 tablespoon sugar |
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