FRESH RASPBERRY SHORTCAKE ON CREAM BISCUITS

FOR THE CREAM BISCUITS:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 tablespoon double-acting baking powder
1 teaspoon granulated sugar
1/2 cup cream
melted butter
OTHER INGREDIENTS:
1/4 cup raspberry liqueur or light rum (optional)
3 cups fresh raspberries
4 tablespoons sugar, divided use
1 pint heavy (whipping) cream

TO MAKE THE CREAM BISCUITS:
Preheat oven to 425 degrees F and grease a baking sheet.

Sift dry ingredients together. Stir in the cream until the dough is smooth. Knead the dough on a floured surface for 1 minute.

Roll out until 1/2- to 3/4-inch thickness. Cut into rounds or squares, dip in butter and arrange on baking sheet.

Bake for 15-18 minutes. Cool.

TO ASSEMBLE AND SERVE:
Cut 4 biscuits in half and lay 2 halves, cut side up, on 4 dessert plates. Sprinkle each biscuit half with liqueur if using.

Crush 2 cups of the raspberries with 2 tablespoons of the sugar. Equally divide the pureed raspberries over four biscuit halves. Top with the remaining biscuit halves and set aside.

Whip the cream with the remaining 2 tablespoons sugar and divide among the four shortcakes. Sprinkle the remaining whole raspberries over the whipped cream.

Serves 4
Source: Dungeness Crabs and Blackberry Cobblers by Janie Hibler