2 : c Flour
2 : Tb brandy
1 : c Sugar
1/2 : ts Salt
1/2 : lb Butter or margerine
1 : ts Baking powder
3 : Eggs
2 : To 3lb hrtnng .milk
Powdered : Powdered sugar
1 : md Yellow squash, diced
4 : Shallots, with tops, chopped
1 : qt Water
2 : tb Maple syrup
5 : sl Cucumber (1/2" thick)
1 : tb Salt
1/4 : ts Black pepper
0: Preheat the oven to 450F; set rack in middle level
1: Prepare biscuit dough
2: For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet
3: For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife
4: Transfer to a parchment-lined cookie sheet
5: Paint tops with buttermilk
6: Sprinkle with sugar
7: Bake for 10 to 15 minutes, until well risen and golden
8: Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F and bake another 5 minutes
9: Slide the large shortcake onto a platter immediately after it is baked
10: Use a sharp, serrated knife to slice through the middle, making two layers
11: Slide the edge of a cookie sheet between the two layers and lift the top layer off
12: Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on
13: Slide the top back on and pour the remaining berries over the top
14: Split the small shortcakes in the same way and place the bottoms on individual dessert plates
15: Butter them and top with about 1/3 cup of the fruit mixture
16: Replace tops and pour a tablespoon or so of the remaining berries over the top
17: Serve immediately
18: Pass the cream in a bowl for the guests to help themselves
19: BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix
20: Rub in the butter by hand or with a pastry blender until the mixture is mealy
21: Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together
22: (If the dough is dry, add more buttermilk, 1 tablespoon at a time
23: ) Sprinkle the work surface generously with flour and scrape the dough onto it
24: Fold the dough over on itself two or three times
25: Use the dough immediately for shortcakes, following the instructions above
26: Use this recipe to make a large shortcake or eight small ones
27: This same dough is used as the topping in cobbler recipes
28: From Gemini's MASSIVE MealMaster collection at www
29: synapse
30: com/~gemini