Mixed Berry and Pecan Shortcakes

• 1 1/2 cups all purpose flour
• 1/3 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 cup pecans
• 3/4 cup plus 3 tablespoons (about) buttermilk
• 3/4 teaspoon vanilla extract
• 2 1-pint basket strawberries, sliced
• 2 1/2-pint baskets raspberries
• 6 tablespoons sugar
• 1 pint butter pecan or pralines-and-cream ice cream

1. Preheat oven to 450F.
2. Line cookie sheet with parchment.
3. Mix first 5 ingredients in processor.
4. Add butter and cut in until coarse meal forms.
5. Add pecans and chop.
6. Transfer mixture to large bowl.
7. Combine 3/4 cup buttermilk and vanilla in large cup.
8. Mix into dry ingredients, tossing gently with fork and adding enough buttermilk to form fluffy, moist dough.
9. Drop dough by slightly rounded 1/3 cupfuls onto prepared sheet, spacing 3 inches apart.
10. Sprinkle top of each biscuit with sugar.
11. Bake until golden and just firm to touch, about 15 minutes.
12. Transfer biscuits to rack.
13. (Can be prepared 1 day ahead.
14. Let cool.
15. Wrap in foil and store at room temperature.
16. Rewarm biscuits in foil in 350F.
17. oven.)
18. Combine sugar and berries in large bowl.
19. Mix gently.
20. Let stand at least 15 minutes.
21. (Can be prepared 3 hours ahead.
22. Cover and refrigerate.)
23. Split warm biscuits.
24. Place bottoms in shallow bowls.
25. Spoon some fruit over each.
26. Top each with 1/3 cup ice cream and biscuit tops.
27. Spoon remaining fruit over tops.
28. Serve immediately.

flour, sugar, baking powder, baking soda, salt, butter, pecans, buttermilk, vanilla, basket strawberries, baskets raspberries, sugar, butter

Taken from www.epicurious.com/recipes/food/views/mixed-berry-and-pecan-shortcakes-584 (may not work)