Kick off Memorial Day Weekend on a sweet note with one of these recipes.
Sagaponack mainstay Loaves and Fishes is gearing up for the launch of its new farm-to-table cookbook series. The 12 cookbooks — one for each month of the year — feature recipes from the market’s kitchen, incorporating seasonal produce from local Long Island farmers. To be released in seasonal trios, the series kicks off with the summer months: June, July and August.
Sift all the dry ingredients into a large metal or glass bowl. Add in cold, cubed butter and start to work the butter into the flour with your fingers or a pastry blender until the butter is the size of peas. In a separate bowl, whisk together the buttermilk, 1⁄2 cup cream and eggs and pour into the center of the dry ingredients. Using your hands, mix the liquids into the flour just until the dough comes together. Turn the shortcake dough out onto a liberally floured surface and start to mold into a disc about 2-inches high. Portion shortcakes by using a 2 1⁄2-inch biscuit cutter. Gently ease shortcakes out of cutter and place onto a sheet tray lined with parchment.
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