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Deerhill Inn & Restaurant
West Dover, Vermont
Recipe from Chef Michael Anelli
To make biscuits: Preheat oven to 425 degrees. Combine flour, baking powder, salt and shortening in a medium-sized mixing bowl. Cut shortening into flour with pastry knife until corn-size nuggets appear. Stir in milk and mix with wood spoon for 30 seconds. Spread onto a well-flour board and knead gently for 15 seconds. Roll out to a 1/2 inch thickness and cut into 3 circles with a round cookie cutter or jar cap. Bake for 12 to 20 minutes or until golden color.
Makes: 6 to 8.
For assembling shortcake: Set out 6 serving plates. Combine 2 cups blueberries and sugar in a blender and blend until thick puree forms. Slice 6 biscuits in half horizontally. On each of the six plates, pour 3 Tablespoons of blueberry puree. On top of each, place bottom half of biscuit. Place additional blueberries, scoop of ice cream and whipped cream on top of the biscuit. Top with other half of biscuit and garnish with more puree, blueberries and whipped cream in an attractive manner.
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