Lifestyle & Food : Cinnamon Biscuit Berry Shortcakes
Start to Finish: 45 minutes
Yield: six servings
For the berries:
2 tbs white balsamic vinegar (or apple cider vinegar)
1 tbs brown sugar
2 cups raspberries, blueberries, and sliced strawberries
1 tsp grated orange zest
2 tsp chopped fresh mint
For the shortcake biscuits:
11/4 cup flour - half whole wheat, half all-purpose
2 1/2 tsp baking powder
1/4 tsp baking soda
2tbs sugar, plus more for sprinkling
1/4 tsp salt
1/2 tsp cinnamon
3 tbs cold butter, cut into small cubes
1/2 cup low-fat plain Greek yogurt
1 egg, lightly beaten, divided in half
For the creamy filling:
1/3 cup part-skim ricotta cheese
3 tbs low-fat plain Greek yogurt
1/8 tsp vanilla extract
1 tbs brown sugar
1. Preheat the oven to 400. In a medium bowl, toss together the balsamic vinegar, brown sugar, orange zest and mint. Place in refrigerator while you make the biscuits. Place the flour, baking powder, baking soda, sugar, salt and cinnamon in a small food processor. Pulse once or twice to mix the dry ingredients. Add the butter, and pulse 7 or 8 times until mixture looks like wet sand.
2. Add half the egg into the yogurt and stir to combine, and then pour on top of the flour. Process until the dough comes together in a large clump, about 30 seconds. Empty the dough on to the counter and form into a 6" disc. Slice the dough into 6 wedges and place on a baking sheet lined with parchment.
3. Brush lightly with a little remaining beaten egg and sprinkle with a little sugar on top. Bake until golden brown and fluffy, about 13-15 minutes. Remove from the oven and allow to cool.
4. Meanwhile, make the cream: in a small bowl, mix together the ricotta cheese, yogurt, vanilla and brown sugar until smooth. Chill until ready to serve.
To serve, split the biscuits in half, spoon some ricotta cream on the bottom half, top with macerated berries and the top biscuit half. Enjoy.
- Melissa d'Arabian