Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the season. Ingredients BISCUITS: 2 cups All purpose flour 2 teaspoons Baking powder 1/2 teaspoon Baking soda 1/2 teaspoon Salt 2 tablespoons Sugar 5 tablespoons Unsalted butter cold, cut into bits 1 cup Buttermilk well-shaken FILLING: 12 ounces Raspberries (about 3 cups) 6 ounces Blackberries (about 1 1/2 cups) CREAM: 1 cup Heavy cream well-chilled 1 tablespoon Sugar

Instructions
Make biscuits: Put oven rack in middle position and preheat oven to 450°F.

Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.

Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.

Make filling: While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.

Make cream: Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.

Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.


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Yields: 6 Servings
     Gourmet magazine, July 2006, page 85

notes:  Melissa Roberts-Matar

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