Two-Berry Shortcakes

• 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
• 12 oz raspberries (about 3 cups)
• 6 oz blackberries (about 1 1/2 cups)
• 2 tablespoons sugar
• 1 cup well-chilled heavy cream
• 1 tablespoon sugar

1. Put oven rack in middle position and preheat oven to 450u0b0F.
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.
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.
4. While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
5. Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
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.

flour, baking powder, baking soda, salt, sugar, cold unsalted butter, wellshaken buttermilk, raspberries, blackberries, sugar, well, sugar

Taken from www.epicurious.com/recipes/food/views/two-berry-shortcakes-1222204 (may not work)