Mixed Berry Shortcake With Buttermilk Biscuits

INGREDIENTS FOR BISCUITS
2 1/4 c All-purpose flour
1/2 c Granulated sugar
1 1/2 ts Baking powder
3/4 ts Baking soda
1 pn Salt
6 tb Cold unsalted butter; cut
-into pieces
3/4 c Buttermilk; up to 1
1 lg Egg yolk
1 ts Vanilla extract
1/2 ts Almond extract

INGREDIENTS FOR WHIPPED CREA
1/2 c Heavy cream
1 tb Granulated sugar

How to Prepare the Berries:

1. Place the berries in a large bowl and toss with the sugar.

2. Let stand at room temperature for at least 1/2 hour.

How to Prepare the Biscuits:

1. Preheat the oven to 400 F and butter a baking sheet.

2. Place the flour, sugar, baking powder, baking soda and salt in a food
processor and pulse briefly to combine the ingredients.

3. Add the butter and pulse briefly until the mixture is crumbly.

4. Combine 1/2 cup of the buttermilk, egg yolk, vanilla and almond extracts
in a measuring cup and, with the processor running, add to flour/butter
mixture and turn off the processor.

5. Keep adding the remaining buttermilk, pulsing briefly after each
addition, to form a slightly sticky dough. (Do not over-process or the
biscuits will be tough.)

6. Transfer the dough to a floured sheet of wax paper.

7. Sprinkle the dough with flour and gently pat out the dough to an even
thickness of 3/4 of an inch.

8. Use a 3- to 3 1/2-inch fluted round biscuit cutter to cut out biscuits,
and transfer them to the prepared baking sheet.

9. Gather the scraps of dough, pat out again and cut out the remaining
biscuits. With a pastry brush, brush the cream over the biscuits and
sprinkle each biscuit with 1/2 teaspoon of sugar.

10. Bake the biscuits until golden brown, approximately 10-12 minutes.

11. Transfer the biscuits to a wire rack and let cool at least 5 minutes.

How to Prepare the Whipped Cream:

In a chilled mixing bowl, whip the chilled heavy cream on high speed until
it forms soft peaks, approximately 5 minutes. Add the granulated sugar and
whip briefly to mix.