Blackberry Shortcake on Barbara Gugnoni's Lime Shortcake Biscuits

​This is a great variation on a standard biscuit- a bit sweeter but with the subtle zing of lime to complement summer's berries and fruits.
 
Makes 8 large shortcake biscuits
 
½ cup sugar
Grated zest from 1 lime
2¼ cups all purpose flour 
½ teaspoon salt
2½ teaspoon baking powder
⅛ teaspoon baking soda
½ cup (1 stick) butter, cut into cubes and refrigerated until very cold
¾ cup buttermilk
1 whole egg
1 egg yolk
 
1 egg beaten with a little milk for glazing
 

1. Preheat oven to 425º.
2. Place sugar in a large bowl.
3. Add the zest to the sugar and work it into the sugar with your fingers.
4. Add the flour, salt, baking powder and soda to the bowl and whisk.
5. Work the butter cubes into the flour mixture with a pastry blender or your fingers until mixture resembles coarse cornmeal.
6. In a separate bowl, mix the whole egg, the yolk and the buttermilk together.  Add the egg buttermilk mixture to the flour mixture.  Mix with a fork until just incorporated.
7. Turn the dough out onto floured board and knead gently just until it comes together.
8. Pat the dough out into an 8 inch circle.  Cut with a biscuit cutter and place on a parchment lined baking sheet about 2 inches apart.
9. Glaze tops with egg wash and bake for 12-15 minutes until toothpick comes out clean and tops are golden brown.

 
For Blackberry Shortcake:
 
1 quart of blackberries, washed and dried
½ cup sugar
16 oz. heavy cream, whipped
9 Lime Shortcake Biscuits
 

1. Place the berries in a bowl and sprinkle with the sugar.  Let sit at room temperature for half an hour.
2. Cut each biscuit in half horizontally.
3. Cover each bottom half with berries and spoon the whipped cream on top.
4. Cover each berried half with its top.
5. Add another layer of berries and whipped cream and serve.

 
Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast.