Categories: Breads 
      Yield: 8 servings 
  
      1 qt Fruit (strawberries) 
    1/3 c  Sugar 
      1 tb Lemon juice 
  1 1/2 c  Heavy cream 
           Buttermilk Biscuit Dough 
      2 tb Buttermilk 
      2 tb Sugar 
      2 tb Soft butter 
 
--------------------------BUTTERMILK BISCUIT DOUGH-------------------------- 
  1 1/2 c  All-purpose flour 
    1/2 c  Cake flour 
    1/2 ts Salt 
      2 ts Baking powder 
    1/2 c  Cold unsalted butter 
    3/4 c  Buttermilk or heavy cream 
           (or more) 
  
  Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. 
  For a large shortcake, pat the dough into a 9-inch disk on a 
  parchment-lined cookie sheet. For individual shortcakes, pat dough into a 
  6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, 
  floured knife. Transfer to a parchment-lined cookie sheet.  Paint tops with 
  buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well 
  risen and golden. Check the center of the large shortcake with a toothpick 
  to make sure it is baked through: If the pick emerges with dough still 
  clinging to it, lower temperature to 350F and bake another 5 minutes. Slide 
  the large shortcake onto a platter immediately after it is baked. Use a 
  sharp, serrated knife to slice through the middle, making two layers. Slide 
  the edge of a cookie sheet between the two layers and lift the top layer 
  off. Butter the bottom layer and pour all but 1/2 cup of the sweetened 
  fruit on. Slide the top back on and pour the remaining berries over the 
  top. Split the small shortcakes in the same way and place the bottoms on 
  individual dessert plates. Butter them and top with about 1/3 cup of the 
  fruit mixture. Replace tops and pour a tablespoon or so of the remaining 
  berries over the top. Serve immediately. Pass the cream in a bowl for the 
  guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, 
  salt and baking powder in a mixing bowl and stir well to mix. Rub in the 
  butter by hand or with a pastry blender until the mixture is mealy. Stir in 
  3/4 cup of the buttermilk with a fork and continue stirring gently until 
  the dough begins to hold together. (If the dough is dry, add more 
  buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously 
  with flour and scrape the dough onto it. Fold the dough over on itself two 
  or three times. Use the dough immediately for shortcakes, following the 
  instructions above. Use this recipe to make a large shortcake or eight 
  small ones. This same dough is used as the topping in cobbler recipes.