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Poppy seed and lemon add a new twist to an old favorite.
Heat oven to 425°F.
Combine all shortcake ingredients except butter and buttermilk in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
Turn dough onto lightly floured surface; knead 1 minute or until smooth. Roll out dough to 3/4-inch thickness. Cut into 6 (3-inch) biscuits. Place 1 inch apart onto ungreased baking sheet. Bake 10-14 minutes or until lightly browned.
Combine all berry ingredients in bowl. Cover; refrigerate until serving time.
Split each shortcake in half; place each bottom half onto individual dessert plate. Spoon about 3 tablespoons berries over each bottom half of shortcake; top with remaining shortcake halves. Top each with 2 tablespoons berries and sweetened whipped cream, if desired.
Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2451
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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