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Reserve Pickup Timeat Williams Lake

Williams Lake

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Williams Lake
730 Oliver Street
British Columbia, V2G 1N1
(250) 392-7225
Everyday 08 AM-10 PM
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Reserve Pickup Timeat Williams Lake

Williams Lake

You've selected Pickup
Williams Lake
730 Oliver Street
British Columbia, V2G 1N1
(250) 392-7225
Everyday 08 AM-10 PM
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Blueberry Shortcake Sliders
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Recipe - Williams Lake
600x360_blueberryshortcake.jpg
Blueberry Shortcake Sliders
Prep Time40 Minutes
Servings8
Cook Time15 Minutes
Ingredients
1 lb (450g) Fresh Blueberries
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) water
2-1/4 cups (560 mL) Robin Hood All-Purpose Flour, divided
6 tbsp (90 mL) granulated sugar, divided
2-1/2 tsp (13 mL) Western Family baking powder
1/4 tsp (2 mL) baking soda
1/2 tsp (3 mL) kosher salt
2 tbsp (30mL) Crisco Vegetable Oil
6 tbsp (90 mL) Western Family unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1/3 cup (75 mL) whipping cream, divided
1/4 cup (60 mL) buttermilk
1/2 cup (125 mL) whipping cream (for whipping cream)
2 tbsp (30 mL) granulated sugar (for whipping cream)
Directions

Preheat the oven at 425°F

Blueberry Compote:

1. In a medium saucepan, combine the blueberries, sugar and 1 tbsp water. Cook, uncovered, over medium heat, stirring frequently until very soft and juicy, 6 to 7 minutes. Remove from the heat.

Biscuits:

2. Sift 2 cups (500 mL) flour, 1/3 cup (75 mL) of the sugar, baking powder, and baking soda into a large bowl. Stir in the salt. Using a fork, or your fingertips, work the vegetable oil and 6 tbsp butter into the dry ingredients until the mixture resembles coarse cornmeal.

3. In a small bowl, beat the egg and ¼ cup (60 mL) cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together. Gather the dough and gently knead it three or four times.

4. Transfer the dough to a lightly floured surface and roll it into a 3/4 inch thick disk. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove. Transfer the rounds to a baking sheet lined with parchment paper.

5. Repeat the process with the remaining dough scraps, until you have a total of 8 biscuits.

6. Lightly brush the biscuit tops with remaining cream and sprinkle with remaining sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes.

Whipped Cream:

7. Meanwhile, whip the whipping cream with sugar until it forms soft peaks.

Assemble the shortcakes: using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 8 plates. Spoon about 2 tbsp of blueberry compote on each biscuit bottom. Top with 2 tbsp of whipped cream and cover each with a biscuit top. Spoon more berries over each shortcake and serve immediately.

40 minutes
Prep Time
15 minutes
Cook Time
8
Servings
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Calories

Shop Ingredients

Makes 8 servings
1 lb (450g) Fresh Blueberries
an image
Blueberries - Fresh, 510g, 510 Gram
$7.99
was $8.99
$1.57/100g
2 tbsp (30 mL) granulated sugar
an image
Rogers - Fine Granulated Sugar, 1 Kilogram
rewards logoFree with 2100 Points Redeemed
$3.99
$0.40/100g
1 tbsp (15 mL) water
Not Available
2-1/4 cups (560 mL) Robin Hood All-Purpose Flour, divided
an image
Robin Hood - All Purpose Flour, Original, 1 Kilogram
$4.19
$0.42/100g
6 tbsp (90 mL) granulated sugar, divided
an image
Rogers - Fine Granulated Sugar, 1 Kilogram
rewards logoFree with 2100 Points Redeemed
$3.99
$0.40/100g
2-1/2 tsp (13 mL) Western Family baking powder
an image
Western Family - Baking Powder, 225 Gram
$4.49
$2.00/100g
1/4 tsp (2 mL) baking soda
an image
Arm & Hammer - Baking Soda, 500 Gram
$2.19
$0.44/100g
1/2 tsp (3 mL) kosher salt
an image
Windsor - Coarse Kosher Salt, 1.36 Kilogram
$6.99
$0.51/100g
2 tbsp (30mL) Crisco Vegetable Oil
an image
Crisco - Vegetable Oil, 946 Millilitre
$5.49
$0.58/100ml
6 tbsp (90 mL) Western Family unsalted butter, cold, cut into 1/2-inch pieces
an image
Western Family - Unsalted Butter, 454 Gram
$4.99
$1.10/100g
1 large egg
an image
Western Family - Large Size White Eggs, 12 Each
rewards logoFree with 1800 Points Redeemed
$3.45
$0.29 each
1/3 cup (75 mL) whipping cream, divided
an image
Dairyland - Whipping Cream 33% M.F., 1 Litre
$5.79
$0.58/100ml
1/4 cup (60 mL) buttermilk
an image
Dairyland - Buttermilk 3.25%, 946 Millilitre
$2.85
$0.30/100ml
1/2 cup (125 mL) whipping cream (for whipping cream)
an image
Dairyland - Whipping Cream 33% M.F., 1 Litre
$5.79
$0.58/100ml
2 tbsp (30 mL) granulated sugar (for whipping cream)
an image
Rogers - Sugar - Fine Granulated, 2 Kilogram
rewards logoFree with 2400 Points Redeemed
$4.69
$0.23/100g

Directions

Preheat the oven at 425°F

Blueberry Compote:

1. In a medium saucepan, combine the blueberries, sugar and 1 tbsp water. Cook, uncovered, over medium heat, stirring frequently until very soft and juicy, 6 to 7 minutes. Remove from the heat.

Biscuits:

2. Sift 2 cups (500 mL) flour, 1/3 cup (75 mL) of the sugar, baking powder, and baking soda into a large bowl. Stir in the salt. Using a fork, or your fingertips, work the vegetable oil and 6 tbsp butter into the dry ingredients until the mixture resembles coarse cornmeal.

3. In a small bowl, beat the egg and ¼ cup (60 mL) cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together. Gather the dough and gently knead it three or four times.

4. Transfer the dough to a lightly floured surface and roll it into a 3/4 inch thick disk. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove. Transfer the rounds to a baking sheet lined with parchment paper.

5. Repeat the process with the remaining dough scraps, until you have a total of 8 biscuits.

6. Lightly brush the biscuit tops with remaining cream and sprinkle with remaining sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes.

Whipped Cream:

7. Meanwhile, whip the whipping cream with sugar until it forms soft peaks.

Assemble the shortcakes: using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 8 plates. Spoon about 2 tbsp of blueberry compote on each biscuit bottom. Top with 2 tbsp of whipped cream and cover each with a biscuit top. Spoon more berries over each shortcake and serve immediately.