Blueberry Shortcakes Treats (Print Version)
# Ingredients:
→ Blueberry Topping
01 -
2½ cups of blueberries, fresh or thawed from frozen
02 -
1/3 cup granulated sugar
03 -
4 teaspoons of cornstarch
04 -
Pinch of cinnamon powder
05 -
3 tablespoons of water
06 -
½ teaspoon vanilla flavor
→ Shortcake Biscuits
07 -
1 tablespoon white sugar
08 -
2 teaspoons table salt
09 -
2¾ cups plain flour
10 -
½ teaspoon baking soda
11 -
2½ teaspoons baking powder
12 -
1 large egg for brushing
13 -
¾ cup cold buttermilk
14 -
¾ cup blueberries, use fresh or thawed
15 -
1 cup chilled unsalted butter
16 -
Whipped cream to serve
# Instructions:
01 -
Stir water, cornstarch, sugar, vanilla, and cinnamon together in a pot. Heat until it boils, toss in the blueberries, and simmer till thick. Let it cool fully.
02 -
Stir the dry stuff in a bowl, then cut in butter chunks until they’re like tiny peas. Add the buttermilk and blueberries, mixing till it’s a rough dough.
03 -
Flatten out the dough into a square, slice it into four, stack ‘em, and roll. Do this two more times. Cut circles with the round cutter.
04 -
Pop biscuits in the freezer for 15 minutes, brush tops with egg, and bake at 425°F for about 15 minutes till golden.
05 -
Slice the cooled biscuits open, fill with whipped cream and blueberry topping, then serve.
# Notes:
01 -
Frozen blueberries work fine too.
02 -
Enjoy this best on the same day.
03 -
Prepare the topping ahead of time if needed.