All American Shortcake
Created by Seth Roth and Bryan Devlin
Servings: Makes 4 servings
  • 2 1/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter , cut into cubes
  • 1 cup skim milk
  • Zest of 1/2 orange
  • 1 teaspoon vanilla
  • 1 pint strawberries , sliced
  • 1 pint blueberries
  • 3 tablespoons sugar
  • Directions
    Mix the berries and sugar together and let sit for about 4 hours. This helps make the berries juicy. To make biscuits: Pre-heat oven to 350 degrees. In a bowl, combine the flour, baking powder, baking soda and salt. Add the cold butter, then mix (preferably with a paddle attachment) until you have a cornmeal texture.

    Add 3/4 cup of the milk, vanilla and orange zest and mix until completely combined. (To zest an orange, use a zester, paring knife or vegetable peeler to remove only the colored part of the skin.)

    Roll out the dough (if desired, roll it out a second time) and cut into circles. Place on a baking sheet, brush the tops with remaining milk, and sprinkle with sugar. Bake for 10–15 minutes, until golden brown.

    Assemble the dish:
    Slice the biscuits in half and place on plates. Spoon some of the berry mixture on the bottom half and top with a dollop of fat-free whipped cream. Cover with the top half of the biscuit and add some more berries and whipped cream.

    Nutritional Information

    238 calories, 7.1 grams fat, 4.3 grams saturated fat, 17 of cholesterol, 272 mg sodium, 42.5 grams carbohydrate, 4.7grams protein, 6.5 grams dietary fiber