Active Time

　　20 min

　　Total Time

　　35 min

　　Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the season.

　　

Ingredients

Makes 6 servings

　　

For biscuits

2 cups all-purpose flour

　　2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　2 tablespoons sugar

　　5 tablespoons cold unsalted butter, cut into bits

　　1 cup well-shaken buttermilk

　　

For filling

12 oz raspberries (about 3 cups)

　　6 oz blackberries (about 1 1/2 cups)

　　2 tablespoons sugar

　　

For cream

1 cup well-chilled heavy cream

　　1 tablespoon sugar

　　

Make biscuits:

Step 1

Put oven rack in middle position and preheat oven to 450°F.

　　

Step 2

Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.

　　

Step 3

Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.

　　

Make filling:

Step 4

While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.

　　

Make cream:

Step 5

Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.

　　

Step 6

Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.