Sometimes all I want to say to you is: MAKE THIS NOW. Sometimes there isn’t much more to say than: This is a good recipe, and you should make it if you like eating delicious food. This is one of those times. Blueberry biscuit shortcakes with whipped cream cheese don’t really need any more explanation, so: MAKE THESE NOW!
A note on the plate. I bought these (as well as some bowls in the same pattern) from a little shop in Chicago called Martyn George. Martyn George sells wonderful vintage and antique kitchen items and was created by the super-talented Johanna Brannan Lowe, a stylist who came to Chicago from London. The shop is shutting down after this weekend (go this weekend to check out the crazy sales!), but Johanna will continue her online store and will be finding other creative ways to bring us all her wonderful finds. I’m sad that Chicago is losing the shop, it was a great place to find a treasure and chat with Johanna. But I am looking forward to seeing what is next for her!
Blueberry Shortcakes with Whipped Cream Cheese (adapted from Martha Stewart)
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon coarse salt
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick cold unsalted butter, cut into small pieces
- 8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
- 4 ounces blueberries (about 3/4 cup), plus more for serving
- 3/4 cup well-shaken buttermilk
- 1/3 cup confectioner’s sugar
- 1 1/4 cups heavy cream
Line 2 baking sheets with parchment paper, and set aside.
Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Incorporate butter and cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
Preheat oven to 425°F, with racks in upper and lower thirds. Add blueberries to bowl and toss. Gradually stir in buttermilk, gently folding with a rubber spatula until a sticky dough forms. (Do not overmix.) Divide dough into 8 even mounds and place 2 inches apart on 1 baking sheet. Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
Meanwhile, beat together remaining 6 ounces cream cheese and confectioner’s sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and blueberries.