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Kevin Cunningham's Summer Shortcakes

11:22 AM, Jun 25, 2013   |    comments
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Kevin Cunningham's Summer Shortcakes

Short Cakes
12 servings

Ingredients:
4 cups flour
1 tablespoon plus 1 tsp baking powder
1 tablespoon plus 1 tsp sugar
½ tablespoon salt
1 1/3 cups buttermilk
2 eggs
1/3 cup butter (melted, cooled)
natural cane sugar for topping
whipped cream  

1. Combine all dry ingredients in bowl of mixer
2. Whisk eggs and buttermilk in separate bowl. Then whisk in melted butter.
3. Add to dry ingredients and mix on setting 1 for 1 minute scraping down paddle and bowl once 4. Using a greased 1/2 cup measuring cup scoop out dough onto parchment lined pan leaving 1.5 to 2 inches between each biscuit. Scoop should be a little mounded.
5. Sprinkle natural cane sugar on top
7. Bake in 425 degree oven for 15 minutes until golden brown on top
8. Let cool before using

To serve
1. Use a fork to split the biscuit (or tear apart for a more casual look)
2. On bottom of biscuit ladle with approximately 1/4 cup fruit, add 1/4 cup fresh whipped cream, and ¼ cup more of fruit. Put the top biscuit on and add a dollop of whipped cream to finish.

Peach Topping
Makes 1 Quart

4 cups diced peeled fresh peaches
2 cups diced un-peeled fresh peaches
½ cup brown sugar
½ cup sugar

1. In a medium pot over a medium heat cook peeled peaches with both sugars.
2. Let simmer for at least 30 minutes until topping becomes thick. Be careful, this is hot sugar and can cause very bad burns.
3. Transfer topping to a heat proof container and refrigerate until cool.
4. Add unpeeled peaches to cooled topping.
5. Keep refrigerated until ready to use.

Strawberry Topping
Makes 1 Quart

2 quarts fresh diced strawberries
1 cup sugar
¼ cup reduced balsamic vinegar

1. In a medium pot over medium heat simmer 1 ½ quarts strawberries and sugar for 30 minutes until it starts to become thick. Be careful, this is hot sugar and cause very bad burns. 2. Transfer to heat proof container and let cool.
4. When cool, mix in remaining strawberries and balsamic reduction.
5. Keep refrigerated until ready to use.

Blueberry Topping
Makes 1 Quart

1 ½ quarts fresh Blueberries
1 cup sugar
2 tablespoons lemon juice

1. In a medium pot over medium heat cook 1 quart of berries, sugar and lemon juice. Let cook until it gets thick about 30 minutes. Be careful, this is hot sugar and cause very bad burns. 2. Once thick transfer to a heat proof container and cool.
4. Once cool stir in remaining berries.
5. Keep refrigerated until ready to use.

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