Recipe - Deerhill Blueberry Shortcake

Biscuits:
1 Three fourths cup Flour
3 tablespoon Baking powder
4 tablespoon Butter or margarine
Three fourths cup Milk
One fourth teaspoon Salt
One half cup Sugar
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2 cup Fresh blueberries
Three fourths cup Sugar
Additional blueberries
6 Vanilla ice cream
Whipped cream

To make biscuits: Preheat oven to 425. Combine flour, baking powder, salt
and shortening in a mediumsized mixing bowl. Cut shortening into flour
with pastry knife until corn size nuggets appear. Stir in milk and mix with
wooden spoon for 30 seconds. Spread onto a wellfloured board and knead
gently for 15 seconds. Roll out to a 1/2" thickness and cut into 3" circles
with a round cookie cutter or jar cap. Bake for 1220 minutes or until
golden color. Remove from oven and cool. Makes 68. For assembling
shortcake: Set out 6 serving places. Combine 2 cups blueberries and sugar
in a blender and blend until thick pure forms. Slice 6 biscuits in half
horizontally. On each of the six plates, pour 3 tablespoons of blueberry
pure. On top of each, place bottom half of biscuit. Place additional
blueberries, scoop of ice cream and whipped cream on top of the biscuit.
Top with other half of biscuit and garnish with more pure, blueberries and
whipped cream in an attractive manner. Serves 6.JM. Deerhill Inn &
Restaurant West Dover, Vermont
Posted to BakeryShoppe Digest V1 #481 by angstrom@juno.com (Angela L
Gilliland) on Dec 31, 1997