This simple blueberry shortcake is quick and easy to make, and has a delicious and tender biscuit base. Add some freshly whipped cream and fresh blueberries for the perfect summer dessert!
for the biscuits
1cupheavy whipping cream
Preheat the oven to 450. Line a baking sheet with parchment or silicone and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture, and toss to coat. Pour in the buttermilk and mix just until the dough comes together. (Be careful not to over-mix!)
Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick.
Cut the dough into circles using a biscuit cutter or small cup. Brush with melted butter and sprinkle with sugar. Bake 10-12 minutes, or until golden brown on top. Allow to cool completely.
To assemble, beat the whipping cream until light and fluffy. Add the sugar and beat until smooth. Split a biscuit in half, then scoop a spoonful of whipped cream onto the biscuit. Sprinkle with fresh blueberries and enjoy.