Double Berry Shortcakes

Enjoy the peak of berry season with these double berry shortcakes. We technically are labeling them as a dessert, but who says you can't serve them as a sweet brunch treat?

Thank you to our friends at Eggland's Best for the recipe!

• Yield: 12 biscuits
• Prep time: 25 min
• Cook time: 10 min
• Total time: 35 min

Ingredients

Berries

• 1 cup hulled and chopped strawberries
• 1 cup blueberries
• ½ cup granulated sugar
• 2 teaspoons lemon juice

Biscuits

• 3 ½ cup flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 3 tablespoons sugar
• ½ cup unsalted butter, chilled and cubed
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 2 Braswell Family Farms eggs (large), divided

Directions

Berries

1. In a large bowl, mix together the berries with the sugar and lemon juice. Set aside until needed.

Biscuits

1. Preheat oven to 425 degrees F. Lightly grease a baking sheet and set aside.
2. In a large bowl, mix together the dry ingredients.
3. Cut in the cold butter until pea-sized butter chunks are left.
4. In a separate bowl, whisk together the buttermilk, vanilla and 1 egg.
5. Add all at once to the dry ingredients and stir until liquid is absorbed.
6. Turn dough onto a lightly floured surface and knead four or five times just until it holds together.
7. Pat the dough out until it’s about ½” to ¾” thick.
8. With a biscuit cutter, or rim of a cold cup, cut biscuits and place on prepared baking sheet.
9. Take the remaining egg and a pinch of heavy cream and whisk together.
10. Brush egg wash over each biscuit and sprinkle with sugar.
11. Bake for 12 to 15 minutes or until golden brown.
12. Allow to cool for 15 minutes before assembling.
13. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.