Blueberry Rhubarb Buttermilk Shortcakes
 
 
Why should strawberries get all the shortcake fun?! These blueberry rhubarb buttermilk shortcakes are sweet, tart, and taste like spring.
Yield: 9 servings
Ingredients
For the buttermilk biscuits
  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 8 oz salted butter, grated on a box grater just like cheese
  • 1 tablespoon honey
  • 1 cup buttermilk, plus more for brushing
For the blueberry rhubarb compote
  • 12 oz blueberries
  • 5 stalks rhubarb, thinly sliced
  • ½ cup sugar
  • 1 tbsp vanilla bean paste
For the shortcakes
  • 1 cup heavy cream, cold
  • 1 tbsp sugar
Instructions
For the biscuits
  1. Heat oven to 400F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour and baking powder. Add in the butter and gently mix together with your hands until evenly combined. Pour in the buttermilk and honey. Mix with your hands until just combined, adding more buttermilk as needed until it comes together.
  3. Roll the dough out into a rectangle that is 1-inch thick. Cut into 9 biscuits. Place the biscuits on the prepared baking sheet and brush the tops with buttermilk. Bake until golden brown, 15-18 minutes. Allow to cool before filling.
For the blueberry rhubarb compote
  1. Combine the blueberries, rhubarb, sugar, and vanilla bean paste in a heavy-bottomed skillet over medium heat. Cook until the sugar is dissolved, the blueberries are starting to burst and release their juice, and the rhubarb is tender, about 10 minutes. Remove from the heat and let cool to room temperature.
For the shortcakes
  1. Whip the heavy cream and sugar in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form.
  2. Cut each of the biscuits in half. Top with a scoop of compote and a dollop of whipped cream. Serve immediately.
Notes
Biscuit recipe is from Half-Baked Harvest
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/06/blueberry-rhubarb-buttermilk-shortcakes.html