sweetened, whipped cream
Preheat the oven to 400 degrees F.
Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky.
Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
Cut biscuits with any size or shape cutter and place on a baking sheet lined with parchment or lightly greased.
Sprinkle with sugar and bake for 20 to 25 minutes (depending on size of biscuits), until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream, then place the other half of the shortcake on top and serve.
This is a very elegant take on shortcake. They are very biscuit-like, and very rich. The sugar sprinkled on the top created an extra sweetness that was really tasty. You could add a little more sugar to the dough for extra sweetness, but try it, as is, first. Also, milk could very easily be substituted for the heavy cream in the dough. The cream made it extremely rich.
When patting out, stick to the 3/4 in to 1 in thickness. Any thinner than that and you will end up with hockey pucks. Try not to handle the dough too much before cutting out. You want the butter to stay cold so they will be light and fluffy.
It would be very cute to cut out with a star, heart, etc. Just remember to keep the dough on the thick side. I used a 2 inch in diameter biscuit cutter that made about 20 servings.
recipe adapted from The Barefoot Contessa...LOVE her!!