Full Recipe
Author
Samantha Seneviratne | 2021-01-21
Description
We grew up with raspberry bushes taller than my head lining the back corner of our yard in Connecticut. On those outstanding summer picking days, my dad and I would head out there in the morning and get right to work, the dew wetting our arms and the Japanese beetles humming around our heads. If we could stop ourselves from devouring the lot outside, we would each fill a cereal bowl with berries and eat them with brown sugar and ice-cold, creamy whole milk for breakfast.
These shortcakes remind me of those raspberry mornings of my childhood. The biscuits are best the day they're baked. For perfect shortcakes in no time, freeze the shaped, unbaked squares and bake them from frozen when you're ready. The frozen biscuits may take a minute or two longer to bake, but they'll be just as delicious.
