Two-Berry Shortcakes

PreparationMake biscuits: Put oven rack in middle position and preheat oven to 450°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms. Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes. Make filling: While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries. Make cream: Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks. Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.

PreparationMake biscuits: Put oven rack in middle position and preheat oven to 450°F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms. Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes. Make filling: While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries. Make cream: Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks. Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.