Summer Berry Shortcake with Sour Cream Biscuits - Chef Michael Smith

Name: Summer Berry Shortcake with Sour Cream Biscuits - Chef Michael Smith
Ingredients: For the Shortcake Biscuits; 4 cups (1 L) of flour; 1/4 cup (60 mL) of sugar; 2 tablespoons (30 mL) of baking powder; 1 tablespoon (15 mL) of freshly ground nutmeg; 1 teaspoon (5 mL) of salt; 2 1/2 (625 mL) cups of sour cream; 1/2 cup (125 mL) of milk; More milk for brushing; Your favourite coarse or fine sugar for dusting; For the Berry Compote; 4 cups (1 L) of your favourite fresh summer berries (strawberries, raspberries, blueberries, Saskatoon berries, haskap berries, etc.); 1 cup (250 mL) of sugar; 2 teaspoons (10 mL) of real vanilla extract; The juice and zest of 2 lemons

chefmichaelsmith.com

The sweetness of summer berries is incredibly delicious stuffed into a simple sour cream biscuit. This easy-to-make biscuit dough comes together in a snap.

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Ingredients

For the Shortcake Biscuits
4 cups (1 L) of flour
1/4 cup (60 mL) of sugar
2 tablespoons (30 mL) of baking powder
1 tablespoon (15 mL) of freshly ground nutmeg
1 teaspoon (5 mL) of salt
2 1/2 (625 mL) cups of sour cream
1/2 cup (125 mL) of milk
More milk for brushing
Your favourite coarse or fine sugar for dusting
For the Berry Compote
4 cups (1 L) of your favourite fresh summer berries (strawberries, raspberries, blueberries, Saskatoon berries, haskap berries, etc.)
1 cup (250 mL) of sugar
2 teaspoons (10 mL) of real vanilla extract
The juice and zest of 2 lemons