Lemon Buttermilk Shortcakes with Berries

Prepare the berries. In a small bowl, stir together the strawberries and blueberries. Drizzle berries with agave nectar, a splash of lemon juice, and a bit of lemon zest. Stir and let them sit in the fridge for about an hour so in order for the berries to get juicy.

Preheat oven to 425 degrees.

Sift together dry ingredients into a large bowl. Mix in the lemon zest with a whisk.

Cut in the cold butter until the mixture resembles dry oatmeal. Use a fork, pastry cutter, or your hands. We use our hands! Pour in the buttermilk and lemon juice and mix with a spoon just until the dough starts to come together. Don’t over mix the dough. If it is really dry, add more buttermilk, but just a little bit. Turn dough out onto a floured surface and knead into a ball. Do this quickly and don’t over knead.

Roll out the dough to about 3/4 inch thick and cut with a biscuit cutter, glass or cookie cutter. You can form the scraps into a ball and roll out again. Place the shortcakes onto a large baking sheet that has been lined with parchment paper or a Silpat.

Brush the tops of the shortcakes lightly with cream and sprinkle them with Turbinado sugar.

Bake for 10-12 minutes until lightly browned. Transfer to a wire rack to let cool. Serve with fresh berries. You can add whipped cream or ice cream if you wish! The recipe made 7 biscuits for us.