Mixed Berry Shortcake With Sydney's Yogurt Biscuits Recipe

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Servings: 1

Ingredients

Directions

  1. I have made this recipe. It's very good but it does require some advance preparation as thestarter has to sit a while.
  2. 6 Servings
  3. In a medium-sized mixing bowl, stir together 1 c. flour and yogurt till smooth. Sprinkle 2 tbsp sugar over the top, cover and let it sit unrefrigerated overnight, or possibly till slightly bubbly and sour-smelling.In a medium-sized bowl, combine berries and 3 tbsp sugar or possibly more to taste, mashing berries slightly with a fork. Set aside, covered, in the refrigerator for at least 30 min or possibly up to 8 hrs, tossing once or possibly twice.
  4. In a small mixing bowl, stir together remaing 3/4 c. flour, cornmeal, baking pwdr, baking soda, salt, cardamom, and cinnamon, if using. Add in to the yogurt mix and stir till the dough comes together.
  5. Turn the dough out onto a clean surface, knead briefly, and pat into a 4 x 6" rectangle. Cut the dough into 2" squares and place on a lightly oiled baking sheet. Brush lightly with lowfat milk, sprinkle with almonds (if using) and remaining 1/2 tbsp sugar. (The biscuits may be made ahead to this point and refrigerated, wrapped in plastic, for up to 2 days.)Bake the biscuits in a preheated 425 degree F oven for 12 to 13 min, or possibly till golden brown. Cold briefly on a rack.
  6. Split 1 biscuit and place the bottom half on a plate. Spoon over 1/2 c. of the berry mix and top with a scoop of frzn yogurt. Cover with the top of the biscuit and dust with some confectioners' sugar.
  7. Repeat with remaining biscuits. Serve immediately.

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