Southern Style Fruit Shortcake Recipe

• 2 cups flour sifted
• 1/4 cup sugar plus more for dusting tops
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 10 tablespoons butter chilled and cubed
• 2/3 cup + 2 tablespoons buttermilk ice cold
• Zest of one orange
• 1/2 tablespoon freshly grated ginger

1. Preheat ovento 375
   Mix flour, sugar, baking powder and salt.
   Add butter and blend with a fork or pastry blender until mixture resembles course meal
   slowly stir in butter milk orange zest and ginger while mixing with a fork and forms large clumps
   Gather dough into a large ball and roll out to 3/4" on a board well dusted with flour
   Cut into 2-3" rounds (I use a glass as my cutter) and place on a cookie sheet lined with parchement
   Sprinkle tops with sugar
   Bake for about 20 minutes and cool on a rack
2. Fruit
   I had a combination of fresh peaches, strawberries and mango on hand so that’s what I used
3. Peaches–I boiled 5 peaches for 1 minute and allowed to cool. Then I took the skin right off and cut into pieces. My peaches were so juice I did not have to add any sugar.
   Mango–I cut 2 mangoes into small pieces and drizzles with agave nectar since they were a little tart
   Strawberries–I cut up 1 large container of strawberries and topped with 1 tablespoon of confectioners sugar, stirred and let sit for a few hours before serving. The strawberries make their own juice
4. Whipped cream–let a bowl sit in the freezer with a container of whipping cream for 30–40 minutes.
   Whip cream with a mixer or a whisk. Mix in 1/2–1 teaspoon high quality vanilla and 1 tablespoon confectioner sugar.
5. Biscuits can be either topped with fruit and cream or split and topped with fruit and cream… enjoy!!