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Mixed Berry Shortcake

Provided by:

Ree Drummond, The Pioneer Woman

Ingredients:

Biscuits:
3 c. All-purpose Flour
2 tbsp. Baking Powder
3 tbsp. Sugar
1/2 tsp. Salt
1 1/2 stick (3/4 Cup) Cold Butter, Cut Into Pieces
1 1/4 c. Buttermilk
1/2 tsp. Almond Extract (optional)
Berries:
2 pt. Mixed Berries And/or Sliced Strawberries
1/3 c. Sugar
Zest And Juice Of 1 Small Orange
SWEET YOGURT CREAM:
1 package (7 Ounces) Plain Greek Yogurt
1 c. Cold Heavy Cream
1/2 c. Sugar
2 tbsp. Brown Sugar

Directions:

BISCUITS: Preheat oven to 400 degrees. Add flour, baking powder, sugar, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) Add almond extract to buttermilk. While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly. Drop in clumps on two baking sheets, then bake for 15 minutes, or until golden brown. Set aside and allow to cool completely. BERRIES Wash berries (slice strawberries if using) and place into a bowl. Sprinkle on 1/3 cup sugar, then add orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow syrup to develop. CREAM In the bowl of an electric mixer fitted with the whisk attachment, whip yogurt, cream, sugar, and brown sugar on high until stiff (note: It won't get quite as stiff as regular whipped cream.) TO SERVE To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.