Yield:        12 Servings

Ingredients:
Buttermilk Biscuits
Whipped Cream
Vanilla Crème Brulee
1 pint of Strawberries – hulled and quartered
½ pint Blueberries
½ pint Blackberries


Buttermilk Biscuits

1 ½ cups    All Purpose Flour
2 tsp        Baking Powder
¾ tsp        Kosher Salt
¼ tsp        Baking Soda
¼ cup        Granulated Sugar
6 tbsp        Butter – chilled and chopped into ¼ inch pieces
¾ cup        Buttermilk
1 each        Egg (beaten for egg wash)
6 tsp        Sugar In The Raw

Procedure:

Using a food processor, combine dry ingredients. Add butter and pulse until mixture resembles coarse oatmeal. Place in a large bowl. Make a well in the center and add buttermilk. Slowly mix until it forms a smooth dough. Turn out onto a floored surface.
Roll out to ½ inch thick. Cut biscuits using a 3” round cutter. Place on a sheet pan with parchment paper. Brush with egg wash and sprinkle with sugar in the raw.

Preheat oven to 350º and bake about 20 minutes or until golden.

Whipped Cream

Yield:        2 cups

Ingredients:
2 cups        Heavy Cream
½ cup        Confectioner’s Sugar
1 tsp        Vanilla Extract

Procedure

Using a whisk, hand blender, or Kitchen Aid mixer, combine all ingredients and whip until firm.

Vanilla Crème Brulee

Yield:        6 portions

Ingredients:
9 each        Egg Yolks
½ cup        Granulated Sugar
3 cups        Heavy Cream
½ each        Vanilla Bean
½ tsp        Vanilla Extract

Procedure

Hand whisk eggs yolks and sugar. Scald heavy cream, vanilla bean, and extract.
Mix eggs and cream. Skim bubble off the top, using a ladle.

Preheat oven at 325º. Bake in a water bath, cover with sheet pan.
Bake until custard is set.

To assemble Short Cakes:

Combine Strawberries, Blueberries, and Blackberries, sprinkle 2 tbsp of sugar and mix.

Split each biscuit in half.
Place 2 tbsp of brulee mix on each biscuit.
Top with berry mix, 1 oz. of whipped cream, replace top of biscuit, and dust with confectioner’s sugar.

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