The shortcakes were light and fluffy with a hint of lemon. I cut up strawberries and blueberries and drizzled them with agave nectar. I also added in some lemon juice and zest to bring out the lemon flavor. I let the berries sit for about an hour in the fridge so they were nice and juicy.
I cut the shortcakes in half and piled them with berries. We skipped the traditional whipped cream since we aren’t huge fans. I think the fresh berries were sweet enough on their own, but Josh added a little vanilla ice cream. This is a perfect dessert for summer!
Lemon Buttermilk Shortcakes with Berries
Adapted from Former Chef
2 cups flour
1 Tbsp Baking Powder
½ tsp. Baking Soda
2 ½ Tbsp. Sugar
½ tsp. salt
5 Tbsp. Cold Butter, cut into small pieces
¾ cup Buttermilk
Zest of one lemon
2 tsp Lemon juice
Milk, cream, or Half and Half-for brushing on shortcakes
Extra lemon juice/zest
Prepare the berries. Cut strawberries and stir in blueberries. Drizzle berries with agave nectar, a splash of lemon juice, and a bit of lemon zest. Stir and let sit in the fridge for about an hour so the berries get juicy.
Preheat oven to 425 degrees.
Sift together dry ingredients into a large bowl. Mix in the lemon zest with a whisk.
Cut in the cold butter until it resembles dry oatmeal. Use a fork, pastry cutter, or your hands. Pour in the buttermilk and lemon juice and mix with a spoon just until the dough starts to come together. Don’t over mix the dough. If it is really dry, add more buttermilk, but just a little bit. Turn dough out onto a floured surface and knead into a ball. Do this quickly and don’t over knead.
Roll out the dough to about ¾ inch thick and cut with a biscuit cutter, glass or cookie cutter. You can form the scraps into a ball and roll out again. The recipe made 7 biscuits for me.
Brush the tops of the biscuits with milk, cream, or half and half and sprinkle with Turbinado sugar.
Bake for 10-12 minutes. Serve with berries. You can add whipped cream or ice cream if you wish!