"Local residents such as the Hinds and day-trippers alike stop at the Globe Restaurant in Rosemont, Ont., for heart-shaped shortcake stuffed with luscious local berries and real whipped cream. Owners David McCracken and Bethany Hunt bake the biscuits daily and softly whip cream by hand"
Recipe by: noee
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5 cups ( 1.25 L) all-purpose flour
2/3 cup ( 150 mL) granulated sugar
2 tbsp ( 30 mL) baking powder
1-1/2 tsp ( 7 mL) salt
3/4 cup ( 175 mL) vegetable shortening
2 cups ( 500 mL) buttermilk or sour milk (see tip, below)
2 L ( 2 quarts) strawberries or other fresh berries, such as blackberries, raspberries or blueberries
whipped cream (optional)
mint for garnish (optional)
1. Preheat oven to 375F (190C). (This oven temperature is lower than we usually use for biscuits, but gave the best results.) Measure flour, sugar, baking powder and salt into a large mixing bowl. Stir with a fork until blended. Then, using a pastry blender or two knives, cut shortening into flour mixture until mealy. Make a well in centre and pour in buttermilk or sour milk. Stir just until dry ingredients are moistened. Do not over-mix or biscuits will be tough.
2. Turn dough out onto a lightly floured surface. If using sour milk, heavily flour surface because dough will be sticky. Using lightly floured hands, form dough into a ball, then flatten top. Fold dough in half using a kneading motion. Turn dough and repeat 3 or 4 times. Then, roll with a rolling pin or pat gently with your hand until about 1-1/2 inches (3.5 cm) thick. Cut out biscuits with a 2-1/2-inch- (6-cm-) wide heart-shaped or round cookie cutter. Gather scraps, gently pat out again to 1-1/2 inch (3.5 cm) thickness and cut additional shapes. If you like a sparkling sugar top, lightly brush each biscuit top with milk. Then, sprinkle with a little additional coarse or granulated sugar. Place on ungreased baking sheets. Immediately bake in centre of 375 F (190 C) oven until lightly golden, about 23 to 25 minutes. Using a spatula, transfer biscuits to a cooling rack.
3. Meanwhile, wash berries under cold running water and drain. Remove hulls and thickly slice. Split biscuits in half, horizontally, preferably while warm. Fill with berries and a large dab of whipped cream. Garnish with a sprig of mint and additional berries.
Nutrients per serving
4.9 g protein, 1.7 mg iron, 9.1 g fat, 86.0 mg calcium, 40.5 g carbohydrates, 262.0 calories.
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