(I think he drove to get here faster.
He lives seven houses down the street.
It takes 5 minutes to walk.)
Elise Bauer
Regarding the berries, for this batch we used berries from the market.
They weren’t as flavorful as the wild berries that I pick on foraging trips, or as tart.
So I added lemon juice and zest to intensify the flavor.
Elise Bauer
Berries vary in their sweetness.
Start light with the sugar and add more to taste.
We’ve reduced the amount of butter from the original recipe.
Elise Bauer
Use a potato masher to gently mash about half of the berries, releasing their juices.
Stir in lemon juice and zest.
In a large bowl vigorously whisk together the flour, sugar, baking powder and salt.
Elise Bauer
Make a well in the center of the flour mixture and pour in the cream and vanilla.
Use a fork to mix the flour and the cream until the dough just comes together.
It should have a rather shaggy appearance.
Elise Bauer
Empty on to a clean surface and knead a few times to form a loose ball.
Do not over mix or over-knead!
Place ball on a small tray or baking sheet and form into an 8-inch by 8-inch square.
Elise Bauer
Cover with plastic wrap and place in the refrigerator to chill for 15 to 20 minutes.
Preheat oven to 425F.
Once the dough has chilled sufficiently, remove it from the refrigerator and cut it into 9 even squares.
Elise Bauer
Arrange them on a baking sheet with an inch or two between each square.
Bake at 425F until the biscuits are nicely browned, about 18 minutes.
Sprinkle with powdered sugar and a few drops of vanilla extract.
Elise Bauer
Use a hand mixer to beat until you have peaks that somewhat hold their shape.
Chill until ready to serve.
When the biscuits are ready, remove them from the oven and let them cool for a few minutes.
Elise Bauer
To serve, place one in a bowl or dessert plate, pull it apart in half.
Place a large scoop of berries and the juices from the berries over the bottom half.
Top with the other half of the biscuit and a generous dollop of whipped cream.
Elise Bauer
