yield: 6 -7 shortcakes
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp sugar
- 6 tbsp butter, chilled
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1 egg
- 2/3 cup buttermilk
- Additional buttermilk and sanding sugar, optional
- Berries, stone fruit, whipped cream, or whatever you might want!
Preheat oven to 450 degrees, and line a baking tray with parchment paper.
In a minimum 6-cup capacity food processor, combine the flours, salt, baking powder, baking soda, and salt. Pulse a couple times just to combine.
Add the chilled butter, sliced into roughly 8 portions. Pulse until the mixture is even and crumbly. Transfer the dough to large bowl.
In a separate bowl, whisk the vanilla, almond, egg, and buttermilk together. Add to the flour mixture and fold together with a silicone spatula until the liquid is distributed.
Pour out the dough on a lightly floured surface, and knead just until it comes together, about 4 or 5 turns. Pat into a rectangle that’s about 3/4-inch thick and cut into 6 squares. At this point, you can chill the biscuits if you want, prior to baking. Otherwise, transfer each biscuit to the prepared baking sheet, brush with additional buttermilk, and sprinkle with sanding sugar.
Bake for 5 minutes at 450 before reducing temperature to 400 and continuing to bake for another 8-10 minutes, until the edges are lightly browned. Cool 15 minutes before serving.
Top however you wish. Pictured at the top of this post is roasted stone fruit and whipped cream.