Maine Coast Blueberry Patch Shortcake with Buttermilk Biscuits
4-6 servings

For the Berry Mixture
1 lb. very ripe blueberries
4 oz. sugar
1 tbsp. vanilla extract
Pinch of salt
1 tbsp. lemon juice

• Clean berries and pick through well.
• Combine berries with remaining ingredients.
• Fold together gently and let stand in refrigerator 1-2 hours.

• Combine and whip to stiff.
• Hold cold.
  

For the Biscuits
1 ½ cup cake flour
1 tbsp. sugar
2 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 oz. diced cold butter
1 oz. chilled shortening
½ cup buttermilk

• Heat oven at 425 degrees
• Mix well flour, sugar, baking powder, baking soda and salt.
• Add cold butter and shortening and cut into the mix to a crumbly texture.
• Add ½ cup buttermilk and 1 yolk, stir in. Don’t over mix. Should be soft, slightly damp dough.
• Lightly flour a float surface and turn dough out on to it.
• Lightly dust with flour the top of the dough and press down a bit to flatten.
• Roll the dough to ¾ inch thick and cut into 2 ½ inch diameter circles.
• Dust off excess flour from the dough circles and place them on an ungreased baking sheet.
• Mix well ¼ cup buttermilk with one yolk and lightly coat the top of each biscuit.
• Bake 12-15 minutes in oven. Paint the top of the biscuit with melted butter after removing from the oven.
• Hold at room temperature until service.

To Assemble

• Fold the whipped cream and half the berry mix together
• Split the biscuits. Put the bottoms on a plate. Put a dollop of cream mix on each biscuit.
• On top of cream mix, spoon on berries and top again with more cream mix.
• Cover with biscuit top, sprinkle any remaining berries around and serve.