![Mixed Berry Cornmeal Biscuit Shortcake](https://cdn.statically.io/img/www.foodandwine.com/thmb/iteK2agm8uYUT4aM8XjBWTYCuKk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Mixed-Berry-Cornmeal-Biscuit-Shortcake-FT-RECIPE0422-78bb5c75bf644ce59a7a0f0a68c3403d.jpg)
Ingredients
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2 cups (about 8 1/2 ounces) all-purpose flour, plus more for work surface
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1 cup (about 5 7/10 ounces) yellow cornmeal
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1 tablespoon baking powder
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2 teaspoons kosher salt
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1/2 teaspoon baking soda
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6 tablespoons granulated sugar, divided
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1 cup (8 ounces) cold unsalted butter, cubed
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1 cup cold whole buttermilk
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1 large egg
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4 cups mixed fresh berries (such as strawberries, raspberries, blackberries, and blueberries) (20 ounces)
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½ teaspoon grated lemon zest, plus 1 Tablespoon fresh juice (from 1 lemon), divided
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1 cup heavy whipping cream
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¼ cup powdered sugar
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½ teaspoon vanilla bean paste or vanilla extract
Directions
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper; set aside. Stir together flour, cornmeal, baking powder, salt, baking soda, and 3 tablespoons of the granulated sugar in a large bowl. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Turn out dough onto a lightly floured work surface. Pat dough into a rectangle, and cut into fourths.
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 times.
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Pat or roll dough to 1-inch thickness (about a 6- x 9-inch rectangle). Trim edges; cut dough evenly into 6 (about 3-inch) squares. Arrange biscuits 2 inches apart on prepared baking sheet. Freeze until cold, about 10 minutes.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Remove biscuits from freezer; brush evenly with egg. Bake in preheated oven until golden brown, 13 to 15 minutes. Remove from oven.
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While biscuits bake, hull and quarter strawberries, if using. Stir together mixed berries, lemon juice, and remaining 3 tablespoons granulated sugar in a medium bowl until combined. Let stand until macerated, stirring occasionally, about 10 minutes.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
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Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Beat cream, powdered sugar, lemon zest, and vanilla bean paste with an electric mixer on high speed until soft peaks form, about 2 minutes. Split biscuits horizontally. Dollop evenly with whipped cream, and spoon macerated berries evenly over tops.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen