Each element of this dish has an extra ingredient that makes it that much more special. Sour cream adds a subtle tang to the fluffy biscuits, vanilla adds a floral flavor to the whipped cream and orange juice enhances out the fruitiness of the berries.
For the sour cream biscuits:1.
Preheat oven to 400 degrees and line a baking pan with parchment paper.2.
Add flour, sugar, baking soda and salt to bowl of a food processor. Pulse a few times to combine. Add butter cubes to flour mixture and pulse until small and medium sized crumbs form. Finally, add sour cream and vanilla and pulse until everything is just combined.3.
Turn biscuit dough out onto floured board and knead just to combine everything but do not over mix. Press the dough out with your hands to about 1-inch thickness and cut using a round biscuit cutter.4.
Next place the biscuits on the parchment paper lined baking pan and refrigerate for 20-25 minutes.5.
Just before baking, brush the tops of the biscuits with egg wash and sprinkle with turbinado sugar. Bake biscuits for 16-19 minutes, or until golden brown. Remove from oven and allow to cool completely.
For the whipped cream:
Add heavy cream and sour cream to a cold mixing bowl. Mix on high speed until soft peaks begin to form.
Next, add powdered sugar and vanilla to cream and mix until stiff peaks form then set aside or store in the refrigerator until shortcakes are ready to serve.
For the macerated berries:
Add strawberries and blueberries to a medium sized bowl. Sprinkle sugar and pour orange juice over the berries and toss together. Allow berries to sit for 15-20 minutes, or until juices develop.
To assemble the dessert:
Cut completely cooled biscuits in half horizontally. Add the berries onto the bottoms of each biscuit and top with whipped cream. Add biscuit tops then add a few additional berries and whipped cream to top the of each biscuit and serve.
TODAY is the broadcast sponsor for this weekend's Charleston Wine + Food Festival and Charleston Wine + Food is providing TODAY's production costs.