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Biscuit Berry Shortcake

Author Joy in Every Season


  • Biscuits:
  • Butter for greasing pan.
  • 2 cups self rising flour
  • 1/4 cup sugar more or less depending on how sweet you want your biscuits
  • 1/2 tsp. salt
  • 1/4 cup Crisco shortening
  • 2/3 cup heavy cream
  • 1 cup buttermilk +/- to make it dough resemble cottage cheese
  • 1 cup all purpose flour for shaping dough
  • 3 TBSP butter melted for brushing on top of cooked biscuits
  • Berries:
  • A mix of which ever berries you like I used strawberries, blueberries, blackberries & raspberries
  • 1/4 cup sugar
  • Juice of 1/2 lemon
  • **Gently mix berries with sugar and lemon juice. Cover and refrigerate for 2-3 hours.
  • Whipped Cream:
  • 1 pint heavy whipping cream
  • 2-3 TBSP powdered sugar confectioners
  • 1 tsp vanilla
  • **In tall bowl using electric mixer whip cream on high speed until almost "whipped." Add in sugar and vanilla and continue whipping until desired consistency. So not over whip or you'll end up with butter.
  • Hershey's Special Dark Chocolate for zesting on top.


  • Preheat oven to 425*
  • Butter 8-9 inch round cake pan or cast iron skillet.
  • In a large mixing bowl, stir together the self-rising flour, sugar, and salt. Work the shortening in with your fingers until there are no large lumps.
  • Gently stir in the cream, then some of the buttermilk until dough resembles wet cottage cheese. It should be a wet mess -- not soup, but cottage-cheese texture. If you are not using a low-protein flour, this may take considerably more than 1 cup of buttermilk.
  • Spread the plain all-purpose flour (not self-rising) out on a plate or pie pan. With a medium (about 2 inches, #30) ice cream scoop or spoon, place three or four scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands. Turn a dough ball in the flour to coat, pick it up, and gently shape it into a round, shaking off the excess flour as you work. Place this biscuit in the prepared pan. Coat each dough ball in the same way and place each shaped biscuit scrunched up against its neighbor so that the biscuits rise up and don't spread out. Continue scooping and shaping until all dough is used.
  • Place the pan on the arranged shelf in the oven. Bake until lightly browned, 20 to 25 minutes. Brush with the melted butter. Invert onto one plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately. "Butter 'em while they're hot."
  • **Do not use self-rising flour for shaping, as the leavener will give a bitter taste to the outside of the biscuits.
  • **I prepared dough as above but since I wanted large biscuits, I patted out the dough on a floured pastry mat, then cut using a large round biscuit cutter.
  • To prepare shortcake, slice biscuit in half, top with a mound of fresh sweetened berries, a big spoonful of sweet whipped cream, and a zest of Hershey's Dark Chocolate.