Poppy seed and lemon add a new twist to an old favorite.
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon poppy seed
1/2 teaspoon salt
2 teaspoons freshly grated lemon zest
2/3 cup cold Land O Lakes® Butter cut into chunks
3/4 cup buttermilk
1 cup fresh strawberries, hulled, halved
1 cup fresh raspberries
1 cup fresh blackberries
3 tablespoons water
2 tablespoons light rum
Land O Lakes® Heavy Whipping Cream whipped, sweetened, if desired
*Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes.
**Substitute 1/4 teaspoon rum extract.
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.
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