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SERVES:
8

INGREDIENTS:

For the shortcakes:

• 2 2/3 cups all-purpose flour


• 2/3 cup yellow cornmeal


• 1/2 cup light brown sugar


• 2 Tbs baking powder


• 1 tsp kosher salt (or 1/2 tsp regular table salt)


• 1 1/2 sticks cold, unsalted butter, cut into small cubes


• 1 1/4 cup buttermilk (or up to 1 1/3 cup if needed)


• Flour for rolling dough


For the fruit:


• Approx. 3 cups each blueberries, pitted cherries and sliced strawberries

PROCEDURE:

PREHEAT THE OVEN TO 400 DEGREES.

Use a large mixing bowl to combine 2 2/3 cups all-purpose flour with 2/3 cup cornmeal, 1/2 cup light brown sugar, 2 Tbs baking powder and 1 tsp kosher salt...or 1/2 tsp regular table salt...and mix that up.

Next, cut 1 1/2 sticks cold, unsalted butter into small cubes and add those to the bowl and use a pastry blade to incorporate that.

Once the butter is mixed in and roughly pea size, add 1 1/4 cups buttermilk (or more as needed) and fold that together until it just forms a ball.

Roll it out on a well floured work surface....with flour on top as well...until you have a 1 1/2-inch thick rectangle....and then cut that into 8 equal squares and place those on a heavy bottomed baking tray and place that on the center rack of the preheated oven.

While the shortcakes are baking, trim and slice the strawberries, halve and pit the cherries...just give the blueberries a little rinse....and toss them all together with a little light brown sugar.

The shortcakes will be a nice golden brown on top when they're done and then let them cool down a bit...or even to room temperature and they are good to go.

HINTS:

Take a minute to hand whip some cream or use canned whip cream or even ice cream to finish if you like. Substitute regular milk for the buttermilk if you want.