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We hope that you love this Creamy Citrus Pasta as much as we do. And as perfect as it is for a dinner party, it’s also equally amazing to enjoy it while you’re in PJ’s. You may even have the ingredients on hand already to make it. No need for a special occasion – any day of the week is perfect for Creamy Citrus Pasta. This recipe is so easy and so affordable, that leaves plenty of room in the budget for wine and plenty of time for enjoying your guests and drinking said wine.

Mixed Berry Shortcake

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Ingredients

  • 2 cup Flour
  • 4 tsp Baking Powder
  • 3/4 tsp Salt
  • 2 tbsp Butter
  • 1 tbsp Sugar
  • 2 tbsp Shortening
  • 3/4 cup Half and Half
  • 3 cup Mixed Berries
  • Whip Cream

Directions

  1. For the berries and topping: Wash the berries and hull any strawberries. Halve or quarter any large berries, then place the berries in a large bowl. Drizzle with the honey, then toss to combine. Cover and place in the refrigerator until ready to serve, for at least 1 hour and up to 1 day.
  2. Pour the cream into the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed until thickened, then add the confectioners’ sugar; continue beating until soft peaks form. Gently fold in the yogurt and vanilla extract. Cover and refrigerate until ready to use (up to 1 day in advance).
  3. For the biscuits: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Let the berries come to room temperature.
  4. Whisk together the flours, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk and oil in a separate medium bowl.
  5. Add the buttermilk mixture to the flour mixture, stirring just until moistened; do not over-mix. Drop the batter in 8 mounds (about 3 tablespoons each) onto the baking sheet. Bake until golden brown, about 10 minutes. Let the biscuits cool slightly.
  6. To serve, use a serrated knife to gently cut the biscuits in half horizontally. Place each bottom half on a plate, top each with about 1/3 cup of the berries and their accumulated juices, and a dollop of whipped topping. Cap with the top halves of the biscuits and serve.