One of my favorite treats we received, came from my fabulous neighbor. Now remember I only have one neighbor so she can totally be fabulous. She fixed a huge pot roast dinner with all the goodies, but dessert was my favorite. It was a new recipe she tried, and I loved it. James loved it as well. It was light, and summer-y and chock full of fresh raspberries. Maybe that's why it was so dang delish! So when Colette made the dessert she just used a can of Grands refrigerator biscuits and brushed the tops with melted butter and a sprinkling of sugar before baking. They were wonderful, and easy she said. I tried a scratch biscuit and it was lovely as well, but by no means necessary. The Grands were great too. So try these babies out with all the fresh berries coming on. I just picked my first gallon of strawberries out of the garden so this recipe is going to be made with strawberries very soon. I know raspberries will be starting soon as well so enjoy. I can eat a biscuit for dessert after dinner and again for brekky. They're that good. Enjoy!!
Red White and Blue Razzleberry Shortcake
1- 8 oz. brick of cream cheese at room temp.
Whip until smooth
1 c. or a little more cream whipped and lightly sweetened to your liking. Mine were barely sweet.
a little vanilla
Combine the whipped cream and the creamed cheese together. Fold in:
1-2 pints of fresh raspberries or any other berry of choice. I put in a pint of raspberries and a pint of blackberries, but blueberries or strawberries would be lovely. Mangoes would be good too with pineapple for a little tropical shortcake.
Courtesy of Alton Brown but I've adapted it a bit
2 1/2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 c. sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half (or milk)
Melted butter to brush shortcakes
Sugar to sprinkle on top
Heat oven 450 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and cut each biscuit in half. Fill with a heaping spoonful of the cream cheese, berry and cream mixture. Top with the lid of the biscuit. Eat and enjoy. I found that the recipe made 8 perfect sized Berry Shortcakes.