KANSAS CITY, Mo. - Chef Ray Comiskey with Capital Grille shows us a kid-friendly recipe dad's will love.
2 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon of baking soda
½ teaspoon of salt
6 tablespoons of chilled butter, cut into small pieces
1 cup of sour cream
1 egg, at room temperature
1 quart of mixed berries
1-2 tablespoons of sugar (or to taste)
1 teaspoon of mint
1 ½ cup of heavy cream
½ teaspoon of vanilla
1 tablespoon of powdered sugar
Preheat oven to 350. Lightly grease a baking sheet. Set aside.
To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch apart on the baking sheet. Bake until golden brown, about 18 minutes.
Meanwhile, prepare the berries with sugar and mint.
Remove the shortcakes from the oven and let them cool on the baking sheet. Whip the cream with the vanilla until it holds soft peaks. To serve, split each shortcake in half horizontally and place a bottom half on each of 6 individual plates. Top generously with sugared berries and whipped cream. Replace the top half and serve.
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