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Individual dark cherry shortcakes
Ingredients
Macerated cherries:
- 2 cups chopped dark pitted cherries (fresh or frozen)
- 1/4 cup granulated sugar
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
Sweet biscuit:
- 3 cups all-purpose flour
- 1/4 cup sugar, plus more for sprinkling on the biscuit tops
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 3/4 cup cold butter, cut into 1/2 inch chunks
- 1 egg
- 1 cup whole milk or heavy cream, plus more for brushing the biscuit tops
Whipping cream:
- 1 cup cold whipping cream
- 1 tablespoon icing sugar
Directions
- Chop fresh or thawed cherries into halves and place in a small bowl.
- Add sugar, lemon zest, and lemon juice to cherries and toss to combine. Set aside.
- Preheat oven to 425°F and set oven rack to middle position. Line a baking sheet with parchment paper.
- Whisk together flour, sugar, salt, baking powder, and cream of tartar in a large mixing bowl.
- Use a pastry cutter or your fingers to cut cold butter into flour mixture until it resembles a coarse meal. There should be medium flakes and chunks of cold butter in the mixture.
- In a separate bowl, beat together milk or cream and the egg. Pour this into the flour butter mixture. Fold mixture together with a rubber spatula or wooden spoon until just combined. You should be able to see the butter pieces in the dough.
- Lightly flour your work surface and hands. Turn the dough out onto the work surface and knead it gently once or twice.
- Pat the dough out to a one inch thickness and cut with a biscuit cutter or glass. Do not rotate the cutter once you have pressed it into the dough. Simply press down and lift. This will help the biscuits get a good rise.
- Brush the biscuit tops with cream or milk and sprinkle with additional sugar.
- Place the biscuits on the parchment lined baking sheet and bake for ten to 15 minutes or until golden brown on top. Remove from oven and let cool completely on a rack.
- Using an electric mixer, whip the whipping cream and icing sugar on high until stiff peaks form. Set aside.
- To assemble, split each cooled biscuit in half, spoon a dollop of whipped cream on the bottom half, add a spoonful of macerated cherry mixture on top of the cream, and then top with the top half of the biscuit. Dust tops with additional icing sugar to finish.
