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
For Blackberry Shortcake:
1 quart of blackberries, washed and dried
½ cup sugar
16 oz. heavy cream, whipped
9 Lime Shortcake Biscuits
Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast.
Recipe by Anna Gill
Yield 1 – 10 inch pie
1 double recipe All-Butter Pie Crust – not pre-baked
2½ cups rinsed and picked over blackberries, pat with paper towel gently to dry
2½ cups rinsed and picked over blueberries, pat with paper towels gently to dry
⅔ to ¾ cup sugar for filling, plus 1 teaspoon for crust top
3½ tablespoons instant tapioca
⅛ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
1 scant tablespoon fresh lemon juice
1 scant teaspoon lemon zest
2 tablespoons sweet butter
1 to 2 tablespoon milk
1. Preheat oven to 450º.
2. In a small bowl or measuring cup mix the tapioca, sugar, salt, cinnamon and nutmeg.
3. In a large bowl, place the blackberries and blueberries sprinkle with the sugar, spices
4. Sprinkle the sugar mixture over the berries and gently toss.
5. Sprinkle the berry mixture with the lemon zest and juice and toss gently again.
6. Roll out the bottom crust and place it in a 10 inch pie dish.
7. Pour the berries into the prepared pie crust, mounding them highest in the middle.
8. Dot the top of the berries with the butter.
9. Roll out the second crust and place it on top of the berries. Fold the edges up and over and seal them with a fork.
10. Brush the top with the milk and sprinkle with the remaining 1 teaspoon of sugar.
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