Almond Buttermilk Shortcake

Recipe from Mimi

Ingredients

• 2 ¼ cups plus 1 Tbs flour

• ⅓ cup sugar

• 1 ½ tsp baking powder

• ¾ tsp baking soda

• ¼ tsp salt

• 2 Tbs cold unsalted butter, cold and cut into small pieces

• ¾ to 1 cup skim buttermilk

• 1 Tbs vegetable oil

• 1 tsp vanilla extract

• 1 tsp almond extract

• 1 ½ Tbs skim milk

• ¼ cup sliced almonds

• 1 Tbs large crystal white sugar

Filling

• 1 pint fresh raspberries

• 1 pint fresh strawberries, sliced

• 4 ripe peaches, blanched, peeled and sliced

• ⅓ cup sugar, preferably superfine

Directions

Preheat oven to 435˚ F.

Brush a baking sheet lightly with oil or line with parchment. Set aside. 

In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter (or use your fingers), cut the cold butter into the flour mixture until crumbly.

In a small bowl, combine ¾ cup buttermilk, milk, oil and extracts.

Make a well in the center of the flour mixture and add the buttermilk mixture. With a fork, stir just until combined to form a slightly sticky dough. Do not overmix.

Place dough on a lightly floured surface and sprinkle with a little flour. Gently pat dough to a 1” thickness. 

Using a 2 ½” or 3” round cookie cutter, cut out biscuits and transfer them to the prepared baking sheet. Follow the same procedure with remaining dough to make more biscuits. It should make 9 biscuits.  Scatter almonds and large crystal sugar over the top before baking.

Bake for 10–15 minutes or until golden and let cool.

Make filing. In a large bowl, toss berries with sugar. With the back of a spoon, crush a few of the berries. Let stand at room temperature for at least a half hour, stirring occasionally, until berries have formed a light syrup. Then add peaches and mix gently. 

Cut the biscuits in half with a serrated knife and set bottoms on plates, top with fruit then with ice cream or yogurt. Crown with biscuit top and serve immediately.