Blueberry Biscuit Shortcakes

Recipe by: Jeanne Fratello

Light and flaky blueberry biscuit shortcakes, topped with blueberry sauce and whipped cream.

Make This Recipe

2 cups flour

2 T. sugar

3 t baking powder

½ tsp. salt

1/3 cup butter

1 T. shortening

2 Eggland’s Best Large Eggs, divided

1/3 cup heavy cream

½ cup blueberries

1 cup blueberries

¼ cup sugar

1 T. lemon juice

1 T. water

½ tsp cornstarch

Whipped cream for garnish

Berries for garnish

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Mix together the flour, sugar, baking powder, and salt. Using a pastry blender, cut in the butter and shortening.
Whisk together one egg and the cream and mix it into the batter (the dough will be shaggy). Turn the dough out on a floured board. Roll it flat with a rolling pin. Add a layer of blueberries, fold the dough over, and gently roll it again. Repeat one more time, gently rolling the dough to about 1 ½ inches high.
Cut out circles with a biscuit cutter.
Whisk the remaining egg and brush over the top of the biscuits. Place biscuits in a greased cast iron pan. Bake at 425 degrees F for 20 minutes.
Meanwhile, make the topping: Stir together the blueberries, sugar, lemon juice, water, and cornstarch. Bring the mixture to a boil, then simmer, stirring constantly, for two minutes. Remove from heat and let it cool slightly.
Serve the biscuits warm by slicing in half, adding a dollop of blueberry sauce, a dollop of whipped cream, topping with the remaining biscuit half, and another dash of whipped cream. Garnish with berries.