Mixed Berry Shortcake

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon poppy seed
• 1/2 teaspoon salt
• 2 teaspoons freshly grated lemon zest
• 2/3 cup cold Land O Lakes Butter
• 3/4 cup buttermilk*
• 1 cup fresh strawberries, hulled, halved
• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 1/4 cup sugar
• 3 tablespoons water
• 2 tablespoons light rum**
• Land O Lakes Heavy Whipping Cream, whipped, if desired

1. Heat oven to 425F.
2. Combine all shortcake ingredients except butter and buttermilk in bowl.
3. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
4. Stir in buttermilk just until moistened.
5. Turn dough onto lightly floured surface; knead 1 minute or until smooth.
6. Roll out dough to 3/4-inch thickness.
7. Cut into 6 (3-inch) biscuits.
8. Place 1 inch apart onto ungreased baking sheet.
9. Bake 10-14 minutes or until lightly browned.
10. Combine all berry ingredients in bowl.
11. Cover; refrigerate until serving time.
12. Split each shortcake in half; place each bottom half onto individual dessert plate.
13. Spoon about 3 tablespoons berries over each bottom half of shortcake; top with remaining shortcake halves.
14. Top each with 2 tablespoons berries and sweetened whipped cream, if desired.

flour, sugar, baking powder, poppy seed, salt, freshly grated lemon zest, cold, buttermilk, fresh strawberries, fresh raspberries, fresh blackberries, sugar, water, light rum, cream

Taken from www.landolakes.com/recipe/2451/mixed-berry-shortcake (may not work)