Appears in Cook's Country June/July 2006
We wanted to make craggy, sweet shortcakes with a crumb sturdy enough to support sweet-tart juicy berries and airy-whipped cream.
We wanted a Brown-Sugar Berry Shortcakes recipe that combined sweet-tart berries, airy whipped cream, and tender biscuits. Including sour cream in our recipe and treating the batter gently lent our biscuits a tanginess and tender crumb that...