Christmas Cherry Shortcakes
1 bag American Spoon Biscuit Mix
1 stick (4 ounces) butter, very cold
3/4 cup buttermilk
1 jar American Spoon Christmas Cherries
1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
Preparation time: 50 minutes
1. Preheat oven to 475 degrees. Add the biscuit mix to a bowl and using a cheese grater, grate the butter into the mix, then work the butter into the mix with your fingers. Add the milk and stir till the dough just comes together. Take care not to overwork.
2. Turn the dough out on a well-floured work surface and dust the top with flour. Using your hands, press into a ½” thick rectangle (about 5”x15”). Starting at one of the short ends, fold the dough into fourths. Rotate 90 degrees and repeat the pressing and folding two more times.
3. Press the dough into a rectangle about 1” thick. Using a 3” biscuit cutter, cut out 7 biscuits, reshaping dough scraps till all used up. Place biscuits in a parchment lined baking tray or an 8” cake pan. You want the biscuits to fit snugly with their neighbors. Place in oven and reduce heat to 350. Bake for 17-20 minutes, or until golden. Let cool on a wire rack.
4. Place cream, powdered sugar, and vanilla in a large bowl. Whip on medium-high till firm peaks form, about 4 minutes. To assemble, split the biscuits in half. Add a large scoop of Christmas Cherries to the bottom biscuit, top with a dollop of whipped cream, crown with the biscuit top and enjoy.