Gingery blueberry shortcake "sliders" recipe

[image-1]Another great thing about these shortcake sliders is that they are a breeze to make. First, you have to make the biscuits. The dough is super easy to make and takes about five minutes to pull together. While the biscuits are baking, you can make the blueberry compote and whip up some cream. Then all you have to do is assemble the sliders.


To make the biscuit dough, I used a pastry blender instead of the food processor to cut the butter into the dry ingredients. Then I rolled out my dough and used my smallest biscuit cutter to cut out the slider “buns”.


This blueberry compote was so good, I wanted to drink it right out of the cup! I only cooked the berries for a few minutes, so they still “popped” in your mouth. The recipe makes extra so you have enough to pour over some ice cream after the shortcake sliders are all gone.


Gingery Blueberry Shortcake Sliders


(Makes at least 12 mini shortcakes)


2 cups fresh blueberries


1/2 cup sugar


2 tablespoons fresh lime juice


12 mini Cream Biscuits (recipe follows)


Whipped Cream (recipe follows)


[image-2]Make the compote:


1. Combine blueberries, sugar and lime juice in a saucepan over medium heat and bring to a gentle simmer. Stirring frequently, cook for about 3 minutes, until sugar has dissolved and until blueberries begin to pop. Set aside to cool.


2. Split shortcakes in half horizontally. Spoon a tablespoon of the blueberry mixture over each bottom half. Top each with a dollop of whipped cream. Cover with the shortcake tops. Serve immediately.


Ginger Cream Biscuits (adapted from The Art of Simple Food by Alice Waters)


1 1/2 cups all-purpose flour


1/4 teaspoon salt


4 teaspoons sugar


2 teaspoons baking powder


6 tablespoons (3/4 stick) cold butter, cut into small pieces


2 tablespoons crystallized ginger, finely minced


3/4 cup heavy cream


[image-3]Preparation:


Preheat the oven to 400 degrees F.


1. In a large bowl, combine the flour, salt, sugar and baking powder.


2. Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas. Add the ginger and mix well.


3. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and stir with a fork until the mixture just comes together. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 1/2 to 3/4 inch thick.


4. Cut at least twelve 1 1/2-inch rounds out of the dough. Re-roll the scraps, if necessary. You will probably have enough for more than 12 biscuits. I ended up with 18.


5. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the remaining tablespoon of cream.


6. Bake for approximately 12 minutes or until lightly golden.


[image-4]Whipped Cream


1 cup heavy cream


1 teaspoon vanilla extract


1-2 tablespoons granulated sugar to taste


1. In a standing mixer with the whisk attachment, whip together the cream, vanilla and sugar until it forms medium peaks.


Enjoy!


Still hungry? Come visit me at Sticky, Gooey, Creamy, Chewy, friend me on Facebook or follow me on Twitter!

It won’t be long now before the plump, juicy blueberries we’ve been seeing in the markets will be gone until next summer. I don’t know about you, but I will miss them. Here’s a little blueberry something I made for our Fourth of July celebration a few weeks ago: Gingery Blueberry Shortcake Sliders.

I made silver dollar-sized cream biscuits and filled them with a fresh lime-scented blueberry compote, topped with little puddles of lovely whipped cream. I call them “gingery” because I added tiny bits of crystallized ginger to the biscuit dough.

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