Berry Shortcake With Cardamom Whipped Cream

Ingredients: 

Biscuits
2¼ cups flour + more for dusting
3 tbsp. sugar
½ tsp. salt
1 tbsp. baking powder
½ tsp. baking soda
½ cup cold butter, cubed
1 cup cold buttermilk
2 tbsp. heavy cream
3 tbsp. turbinado sugar

Berry Compote
1 cup each blueberries, raspberries, blackberries, and sliced strawberries or any combination of them
¼ cup sugar

Whipped Cream
1½ cups heavy cream
¼ cup honey
½ tsp. cardamom

Instructions

Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.

Place flour in a medium bowl and add sugar, salt, baking powder, and baking soda. Whisk to combine.

Add the butter to the flour and use a pastry cutter to incorporate. Pour in the buttermilk and mix until just combined.

Sprinkle some flour on your rolling surface and transfer your biscuit dough to the counter. Roll the biscuit dough into a rectangle. Fold the rectangle in half and roll out again. Repeat this process 2-3 times, then cut your dough into six biscuits. You can use a round biscuit cutter or cut them into squares like I did. Be sure to cut straight down without twisting the cutter.

Transfer the biscuits to the prepared pan and brush with heavy cream before sprinkling with the turbinado sugar.

Bake the biscuits for 18-22 minutes until golden brown.

While the biscuits are cooking, prepare the berry compote. Add all the berries to a bowl and sprinkle with the sugar. Mix to combine.

For the whipped cream, add the cream, honey, and cardamom to the bowl of a stand mixer or to a large bowl and use a hand mixer. Beat until very fluffy and peaks form.

When the biscuits are done, split them in half. Spoon some berry compote on the bottom half and add the honey cardamom whipped cream. Add the top half of the biscuit.