Redd’s Apple Fruit Shortcake Recipe

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Biscuits

• ¾ cup cold milk
• 2 tablespoons cider vinegar
• 2 1/4 cups all-purpose flour
• 4 tablespoons granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup cold butter

Fruit

• 1/4 cup blackberries
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/2 cup strawberries hulled and halved
• 1 granny smith apple cored and sliced
• 1/3 cup granulated sugar
• 1/2 cup Redd’s Apple Ale
• 1/2 cup whipped cream

Biscuits

• Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray.
• Combine the milk and cider vinegar in a cup and let sit for 5 minutes to slightly curdle.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Grate the cold butter into the flour mixture. (Chilling the butter in the freezer for about an hour helps.) Stir the grated butter through the flour so it distributes evenly.
• Add the milk-vinegar mixture and stir until the dough just comes together. Do not overmix.
• Turn the dough onto a floured surface. Pat it into a circle about 1 inch thick.
• Cut biscuits with a biscuit cutter. This recipe yields about 6 biscuits.
• Place biscuits on the prepared pan. Brush the tops with heavy cream and sprinkle with sugar if desired for extra browning and sparkle.
• Bake for 14 minutes or until golden brown. Remove and let cool.
• Add all fruit to a medium bowl, sprinkle with the 1/3 cup granulated sugar, and refrigerate about 20 minutes to draw out juices.
• Stir in the Redd’s Apple Ale, cover, and chill 1–2 hours to marinate and develop flavor.
• Split the biscuits, warm briefly if desired, spoon the fruit over the biscuits, and drizzle some of the ale-infused juice on top.
• Finish each shortcake with a dollop of whipped cream and serve immediately.