2 1/4 cups all purpose white flour
1/3 cup sugar plus 1 tablespoon for
sprinkling over biscuits
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut
into small pieces
2/3 cup buttermilk
1 beaten egg
1 teaspoon almond extract
1 tablespoon Grand Marnier
1 tablespoon grated orange peel
1 tablespoon whole milk
1/4 cup sliced almonds
Coat a baking sheet lightly with non-stick cooking spray or line it with parchment paper. Set aside.
In a mixing bowl, stir together flour, 1/3-cup sugar, baking powder and baking soda. Using a pastry cutter or your fingertips, cut butter into the flour mixture until crumbly. In a small bowl, combine buttermilk, egg, Grand Marnier, orange peel and almond extract. Make a well in the center of the flour mixture and add the buttermilk mixture. With a fork, stir just until combined, adding additional buttermilk, as necessary, to form slightly sticky dough. Do not over mix.
Place the dough on a lightly floured surface and sprinkle with a little flour. With your fingertips, gently pat dough to an even 1-inch thickness. Using a 3 inch round cookie cutter, cut out shortcakes and transfer them to the prepared baking sheet. Gather together scraps of dough, re-roll and cut remaining shortcakes. You should have 6 shortcakes. Brush milk over shortcakes. Scatter almonds over the tops and sprinkle lightly with the remaining 1 Tbsp. sugar.
Preheat oven to 425 degrees F. Bake shortcakes for 10-15 minutes or until golden. Transfer them to a rack and let cool slightly.
6 cups fresh or thawed frozen blackberries or Marionberries
1/3 cup sugar preferably superfine
1 pint heavy cream
1 tablespoon sugar
1 teaspoon of Grand Marnier
In a large bowl mix berries and 1/3 cup sugar, set aside for a few minutes. Whip cream with tablespoon of sugar and liqueur until soft peaks form. Using a serrated knife split the shortcakes. Set bottoms on dessert plates: spoon on whipped cream and then the fruit mixture and crown with lids. Top with whipped cream if desired. Serve immediately.
Almond Buttermilk Shortcakes with Blackberry Filling