Quick Recipe Version (TL;DR)
Quick Ingredients
- Biscuits: 2 cups (260 g) all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 2 tbsp granulated sugar, 1/2 tsp fine salt, 8 tbsp (113 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk, 1 large egg, 1 tsp vanilla extract
- Brush/topping: 1 tbsp buttermilk, 1 tbsp coarse sugar (optional)
- Blueberries: 4 cups (600 g) blueberries, 1/3 cup (67 g) granulated sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tbsp cornstarch, 2 tbsp water, pinch of salt
- Whipped cream: 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (24 g) powdered sugar, 1 tsp vanilla extract, pinch of salt
Do This
- 1. Heat oven to 425°F (220°C); line a baking sheet with parchment.
- 2. Cook a quick blueberry sauce: simmer 2 cups berries with sugar, lemon, cornstarch slurry until glossy; stir in remaining berries and cool.
- 3. Make biscuit dough: whisk dry ingredients, cut in cold butter, stir in buttermilk + egg + vanilla just until shaggy.
- 4. Pat to 1-inch thick; cut 6 biscuits. Place close together; brush with buttermilk; sprinkle coarse sugar.
- 5. Bake 14–16 minutes until tall and deeply golden; cool 10 minutes.
- 6. Whip cream to soft/medium peaks with powdered sugar, vanilla, and salt.
- 7. Split biscuits; layer blueberries and whipped cream; cap and serve right away.
Why You’ll Love This Recipe
- Real shortcake vibes: tender, tangy buttermilk biscuits instead of plain sponge cake.
- Juicy, not watery: a quick stovetop blueberry sauce gives you glossy, spoonable berries that cling to the cream.
- Make-ahead friendly: bake the biscuits earlier and assemble when you’re ready to eat.
- Big flavor, simple steps: no fancy tools needed—just a bowl, a sheet pan, and a saucepan.
Grocery List
- Produce: 4 cups (600 g) blueberries, 1 lemon (for zest and juice)
- Dairy: buttermilk, unsalted butter, heavy cream, 1 large egg
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, cornstarch, vanilla extract, fine salt, coarse sugar (optional)
Full Ingredients
Tangy Buttermilk Biscuits
- 2 cups (260 g) all-purpose flour, plus more for dusting
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 8 tablespoons (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 1 tablespoon buttermilk, for brushing the tops
- 1 tablespoon coarse sugar (optional), for sprinkling
Juicy Blueberry Layer
- 4 cups (600 g) blueberries, divided
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- Pinch of fine salt
Fresh Whipped Cream
- 1 1/2 cups (360 ml) heavy cream, cold
- 3 tablespoons (24 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Prep the oven and pans
Arrange an oven rack in the center and preheat to 425°F (220°C). Line a large baking sheet with parchment paper.
Tip: If your kitchen is warm, place the cubed butter back in the fridge while you measure everything else. Cold butter is the key to tall, flaky biscuits.
Step 2: Make the glossy blueberry filling
In a medium saucepan, combine 2 cups (300 g) of the blueberries, the 1/3 cup (67 g) granulated sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and a pinch of salt. Set over medium heat and cook, stirring often, until the berries burst and release their juices, about 4–6 minutes.
In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water until smooth. Stir the slurry into the simmering blueberries and cook for 30–60 seconds, just until thickened and glossy.
Remove from the heat and gently stir in the remaining 2 cups (300 g) blueberries. Transfer to a bowl to cool for at least 15 minutes (it will thicken more as it cools).
Step 3: Mix the dry ingredients for the biscuits
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 4: Cut in the cold butter, then add the buttermilk mixture
Add the cold cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-size butter pieces still visible.
In a small bowl or measuring cup, whisk together the 3/4 cup (180 ml) cold buttermilk, the egg, and the vanilla extract. Pour into the flour-butter mixture and stir gently with a fork until a shaggy dough forms and no dry flour pockets remain. The dough should look rough and slightly sticky; avoid overmixing.
Step 5: Shape, cut, and bake the biscuits
Lightly flour a work surface. Turn the dough out and gently pat it into a rectangle about 1 inch (2.5 cm) thick. If you’d like a bit more layering, fold the dough in half once, then pat back to 1 inch thick (keep it gentle).
Cut 6 biscuits using a 3-inch round cutter (or cut into squares with a knife for zero waste). Press straight down—don’t twist—so they rise evenly.
Place biscuits on the prepared baking sheet with sides just touching (this helps them climb upward). Brush the tops with 1 tablespoon buttermilk and sprinkle with 1 tablespoon coarse sugar, if using.
Bake at 425°F (220°C) for 14–16 minutes, until tall and deeply golden on top. Cool on the pan for 10 minutes.
Step 6: Whip the cream
In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a whisk or hand mixer until soft to medium peaks form, about 2–4 minutes with a mixer (a little longer by hand).
You want it billowy and spoonable, not stiff and dry—soft peaks make the prettiest layers and the best mouthfeel.
Step 7: Assemble the blueberry buttermilk shortcakes
To serve, split each biscuit in half horizontally (a serrated knife works well). Spoon a generous layer of blueberries and their syrupy sauce onto the bottom half. Add a big dollop of whipped cream, then cap with the top half of the biscuit.
Finish with an extra spoonful of blueberries and a little more cream on top, if you like. Serve immediately while the biscuits are still slightly warm and the berries are juicy.
Pro Tips
- Keep everything cold for tall biscuits: cold butter + cold buttermilk = steam pockets and flaky layers.
- Don’t twist the cutter: twisting seals the edges and can keep biscuits from rising as high.
- Cook only half the berries: simmering some blueberries builds a thick, glossy base, while stirring in the rest keeps plenty of whole, juicy berries.
- Cool the blueberry mixture slightly before layering: hot sauce melts the whipped cream fast (still tasty, just messier).
- Whip to medium peaks: too soft and it slides; too stiff and it tastes dense.
Variations
- Mixed berry shortcake: replace 2 cups (300 g) of the blueberries with sliced strawberries or raspberries; keep the same sugar and cornstarch.
- Lemon-vanilla shortcakes: add 1 teaspoon lemon zest to the biscuit dough and increase vanilla in the whipped cream to 1 1/2 teaspoons.
- Almond blueberry shortcake: add 1/2 teaspoon almond extract to the whipped cream and sprinkle toasted sliced almonds over the finished shortcakes.
Storage & Make-Ahead
Best day-of: Shortcakes are at their peak when assembled right before serving.
Make ahead: Bake the biscuits up to 1 day ahead; cool completely and store airtight at room temperature. Rewarm in a 300°F (150°C) oven for 8–10 minutes. The blueberry mixture can be made up to 3 days ahead and refrigerated in a covered container; stir before using. Whipped cream is best fresh, but you can make it up to 6 hours ahead and refrigerate (whisk briefly to fluff if needed).
Leftovers: Store components separately for the best texture. If already assembled, refrigerate and eat within 24 hours; the biscuits will soften as they absorb juices.
Nutrition (per serving)
Approximate, per 1 assembled shortcake (1/6 of recipe): Calories: 470; Carbohydrates: 62 g; Protein: 6 g; Fat: 22 g; Saturated Fat: 13 g; Fiber: 4 g; Sugars: 28 g; Sodium: 420 mg.
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