Name: Buckwheat Blueberry Shortcake
Yield: Makes 8 large or 12 small biscuits; serves 4–6
Ingredients: 1 tablespoon plus 1 teaspoon kosher salt; 1⅔ cups buckwheat flour; 5⅓ cups all-purpose flour or pastry flour, plus more for dusting; Vanilla whipped cream, for serving; 1 lb butter, cut into cubes and kept ice-cold, plus melted butter for brushing; 1 tablespoon plus 2 teaspoons baking powder; 3–4 pints berries of choice; 2¼ cups full-fat buttermilk; Maldon salt, for sprinkling; ½ cup dark maple syrup; Splash of Grand Marnier; 1–2 dashes pure vanilla extract; Scant ½ teaspoon baking soda; 1 tablespoon plus 1 teaspoon sugar

Preparation info

Makes 8 large or 12 small biscuits; serves
4–6

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

A simple dish that can go dramatically wrong if the biscuits are not prepared with care. When executed with the right ingredients and the proper hand, they become magical and quite provocative. Sourcing real pure maple syrup for the berries is an absolute must! Our all-time favorite maple syrup is from Laurel & Ash Farm in the Hudson Valley. It’s wood fired, deeply rich in flavor, and truly spectacular. You need to freeze these biscuit babies before baking, so be sure to plan accordingl