I recently posted that my mother in law made
Ramos House Warm Banana & Berry Shortcake. I got a few requests to share the recipe so here it is.
photo taken by Nicci on Instagram
Warm Banana & Berry Shortcake
makes 6-8
4 Bananas, sliced
3 cups mixed blueberries, blackberries, and raspberries
2 tbsp butter
3/4 cup of white sugar
6-8 cooked biscuits *
2 cups of sweetened whipped cream
Method:
Saute bananas with butter in a pan until golden brown.
Add the sugar and cook until the sugar dissolves and begins to caramelize. Add Berries and saute for an extra 30 seconds, and then set aside.
Cut biscuit in half and pour hot fruit over the bottom half of the biscuit. Top with fresh whipped cream and the top of the biscuit. Sprinkle with powdered sugar, and serve warm.
*Disclaimer: We did not make the *biscuits, we made a white cake which was delicious, but not the same.
Buttermilk Biscuits
makes about 25
20 oz flour
1/4 cup sugar
1/4 cup baking powder
1 scant tsp. salt
3/4 cup butter, cold
1 1/4 cups margarine, cold
1 1/2 cups buttermilk
Method:
Sift Flour, baking powder, salt and sugar in a mixing bowl and set aside. Cut cold butter and margarine into 1/2 inch squares. By hand or with a pastry cutter, work the butter into the flour mixture until the butter pieces are the size of large peas. Repeat procedure with margarine. Add the buttermilk and mix until the dough is just combined, being careful not to over mix. Turn the dough out on a floured cutting board and roll out to 2 inch thickness.
Using a biscuit cutter, cut out biscuits and place onto cookie sheet. Cover in plastic wrap and place in freezer for at least 2 hours. Bake biscuits from frozen on upper shelf of 375 degree preheated oven approximately 25 minutes or until golden brown.
ENJOY!!
