Berries with orange and sour cream shortcake from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • MWFhome on May 24, 2014

    This is a WOW dessert! Made it with strawberries, raspberries and blueberries, macerated per the recipe adding a little Grand Marnier liqueur. For the biscuit, I used a cup all purpose and 1/2 cup white whole wheat flour; substituted non-fat yogurt for the sour cream; and added a small amount of fresh orange juice to the milk, adding enough to make a sticky dough (more than 1/2 cup liquid). I added a little candied ginger chopped to the biscuit dough. To the whipped cream, I added some simulated sour cream (adding kefir to half-and-half cream), and no sugar. Then we poured some Grand Marnier on the biscuit when serving. Results were superb!! I would make for company anytime.

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