Blackberry Bourbon Shortcakes with Whiskey Cream

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the Bourbon Shortcakes
• 2 cups all-purpose flour + extra for cutting
• 1 Tb. baking powder
• ½ tsp. salt
• 1/3 cup sugar
• 8 Tb. cold butter, cut into cubes
• 1 egg + 1 egg white
• 1/3 cup heavy cream
• 3 Tb. bourbon
• 1/3 cup sliced almonds
• 1 Tb. Turbinado sugar
• For the Blackberries
• 1 quart fresh blackberries
• 2-3 Tb. sugar
• For the Whiskey Cream
• 2 cups heavy cream
• 3 Tb. bourbon
• 3 Tb. sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, baking powder, salt and 1/3 cup sugar. Rub in the cold butter cubes with your fingertips until the mixture looks like coarse crumbs.

3. Beat the egg and egg white together, reserving a little for brushing. Stir the rest into the flour mixture along with the heavy cream and 3 Tb bourbon until a soft dough forms.

4. Turn the dough onto a floured surface and pat it into a round about 1 inch thick. Cut out 8 rounds with extra flour, then place them on the baking sheet.

5. Brush the tops with the reserved beaten egg. Sprinkle with the sliced almonds and Turbinado sugar, then bake 10 to 12 minutes until golden and a toothpick comes out clean. Cool on a rack.

6. While the shortcakes bake, toss the blackberries with 2-3 Tb sugar in a bowl. Let them sit 15 minutes, gently mashing a few for juice.

7. For the whiskey cream, beat the 2 cups heavy cream with 3 Tb sugar and 3 Tb bourbon until soft peaks form. Keep chilled until serving.

8. Split each shortcake in half, spoon the blackberries over the bottoms, add a dollop of whiskey cream and replace the tops. Serve right away.