FRESH BERRY SHORTCAKES
Makes 8 shortcake servings
2 cups unbleached flour
3 Tab plus 1/3 cup sugar
2 tsp BP
1/4 tsp bicarb
1/4 cup butter, cut into small pieces
2/3 cup plus 2 Tab buttermilk
1.5 pints assorted berries [1 pint = 375g = 2 cups sliced (1/2 inch thick or quartered)]
2 Tab orange juice
2 cups fat-free frozen vanilla yoghurt
1. Preheat oven to 205 degrees C. Coat a baking sheet with a nonstick spray.
2. In a large bowl combine the flour, 2 Tabs of the sugar and rising agents.Cut in the butter until it resembles cornmeal. Add 2/3 cup buttermilk, stirring with a fork until dough comes together.
3. Turn the dough out onto a lightly floured surface. Gently pat or roll to 1/2″ thickness. Using a 3″ round cutter or large glass, cut 8 biscuits then transfer to baking sheet. Brush with remaining buttermilk and sprinkle with 1 Tab of remaining sugar.
4. Bake for 12-15 mins or until golden. Remove to a rack to cool.
5. Meanwhile, in a large bowl combine berries, oj and remaining 1/3 cup sugar. Allow to sit for 10 mins to draw out the berry juices.
6. Split the biscuits in half crosswise. Place a biscuit bottom on each of 8 dessert plates. Top with the berry filling and a scoop of yoghurt. Cover with the biscuit tops.
NOTE: Would using egg whites make them lighter?