It’s Monday! It’s a brand new week! The birds are chirping! The coffee’s brewing! Everything has such hope and promise!
And here’s why: The utter horror—the abject hopelessness—of springing forward is finally behind us.
Man, was this year a toughie. I didn’t think I was going to make it there for a minute. The first part of last week, I felt like a combination of zombie, sloth, nitwit, dodo bird, and koala bear. I couldn’t think, move, think, function, or remember the Macarena.
But slowly, as the week went on, things slowly improved. By the weekend, it became clear to me that I was going to live. And to celebrate, yesterday I made a round of berry shortcakes for the everyone! It felt so good to be back.
You’ll love this shortcake recipe. I used a sweet version of the drop biscuits I made in last week’s Biscuit and Sausage Gravy post, then I whipped up some syrupy berries and topped the whole thing with an unimaginably delectable sweet yogurt cream, which should come with a warning label, it’s so addictive.
Make this sometime this week, my friends! It’s a treat that’ll make you smile.
BISCUITS
To make the biscuits, add flour to the bowl of a food processor (or just throw it violently into a bowl if you want to make the biscuits by hand.)
Add some baking powder…
Sugar, because I want the biscuits to be a little on the sweet side.
But just a little.
And a leetle bit of salt.
But just a leetle.
Then just pulse the dry ingredients a couple of times.
Add a stick-and-a-half of really cold butter cut into pieces…
Then do 25 to 30 really short pulses to work the butter into the dry ingredients.
Measure the buttermilk, then stir in a little bit of almond extract. This is entirely optional and does give the biscuits a hint of almond flavor, which I love. But you could leave it out (or substitute vanilla) if you prefer.
Slowly drizzle the mixture into the food processor, pulsing the whole time…
Until it all comes together in a clump.
Use two spoons to drop small piles of dough onto a baking sheet, then bake ’em for 15 minutes or so, until they’re just light and golden brown.
Then take ’em out of the oven and let ’em cool.
BERRIES
Next, move onto the berries. I used blackberries…
Raspberries…
Blueberries…
And strawberries.
I added sugar so the berries would have a nice syrup…
Then I zested a Cute/clementine, because I didn’t have any oranges or lemons! And there’s nothing worse! Than needing a lemon! And not having one!
I was going to add lemon zest to the biscuit dough, but I’ll have to do it next time.
Sliced the Cute in half…
Squeezed in the juice…
Then tossed ’em around.
You can also make a bowl of just strawberries if you like the original.
SWEET YOGURT CREAM
Now for the sweet yogurt cream, which is going to change your life.
Add a package of Greek yogurt to the mixer…
Then add a half-pint of cream…
A half a cup of sugar…
A couple of tablespoons of brown sugar…
Then whip it on high until it’s stiff. It won’t be stiff like regular whipped cream, but it’ll be thick and silky…and just wait till you taste it.
SERVE IT UP
When you’re ready to serve it all up…
Pour on the syrupy berries…
Then add a nice big dollop of yogurt cream.
Beauty on a plate!
And in my mouth.
You know what’s good? This.
I shared it with my oldest child and we both enjoyed every dang bite.
Here’s the strawberry version.
Nummy num num num. NUM!
Oh! And you can do this if you want, but it winds up being a whole lotta biscuit. It’s best to make the biscuits much smaller if you want this presentation.
Enjoy, my friends!
Here’s the handy dandy printable.
