Old Fashioned Shortcake

Directions

Preheat the oven to 450℉ (230℃); set rack in middle level.

Prepare biscuit dough.

For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet.

For individual shortcakes, pat dough into a 6×12 inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife.

Transfer to a parchment-lined cookie sheet.

Paint tops with buttermilk.

Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden.

Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350℉ (180℃) F and bake another 5 minutes.

Slide the large shortcake onto a platter immediately after it is baked.

Use a sharp, serrated knife to slice through the middle, making two layers.

Slide the edge of a cookie sheet between the two layers and lift the top layer off.

Butter the bottom layer and pour all but ½ cup of the sweetened fruit on.

Slide the top back on and pour the remaining berries over the top.

Split the small shortcakes in the same way and place the bottoms on individual dessert plates.

Butter them and top with about ⅓ cup of the fruit mixture.

Replace tops and pour a tablespoon or so of the remaining berries over the top.

Serve immediately.