Molasses-Biscuit Shortcake with Stewed Berries

Molasses-biscuit shortcake, split and crowned with lemony stewed berries, offers buttery crumb and dark sweetness. It echoes Salt Wind on the Fish Flakes, when Newfoundland shore crews sought simple comforts after the cod stages fell quiet.

Serves 4

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Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter
• 1/3 cup molasses
• 1/2 cup milk
• 4 cups mixed berries
• 1/4 cup sugar
• 1 tablespoon lemon juice

Instructions

1. 1Preheat the oven to 425°F and line a baking sheet with parchment.
2. 2In a bowl, combine the flour, baking powder, and salt; cut in the cold butter until the mixture resembles coarse crumbs.
3. 3Stir together the molasses and milk, then add to the dry ingredients and mix just until a soft dough forms.
4. 4Turn the dough onto a floured surface, pat into a 1-inch thick round, and cut into large biscuits; place on the prepared sheet and bake 14-16 minutes until risen and golden.
5. 5Meanwhile, combine the berries, sugar, and lemon juice in a saucepan; simmer gently for 10 minutes until the berries soften and release their juices.
6. 6Split the warm biscuits, spoon the stewed berries and their syrup generously over the bottom halves, and replace the tops before serving.