Blueberry Buttermilk Shortcakes

I’m pretty sure that after graduating as a young cook from the recipe on the side of the yellow bag for chocolate chip cookies, my next adventure in baking was making shortcakes.

This is a recipe that I’ve never bothered to tweak, change or otherwise tamper with, and it’s straight out of the Joy of Cooking. It’s a great way to introduce kids to baking because the dough is fun to play with; you get to pat it out and cut it into chunky circles. And because they bake in about 10 minutes and should be served warm from the oven –with sweet berries and freshly whipped cream! – we’re talking immediate gratification at its finest.


  1. These look super yummy! Will tuck away for future praise;).

  2. These look amazing ~ love all those blueberries

  3. maine blueberries please! i can’t wait to try this over the winter with frozen maine blueberries! (by the way, went to Primo in Rockland this summer and thought of you!)

    • Stacy! Where have you been? Keeping busy with your photography work – that’s great! I’m am a tiny bit jealous about Primo. I haven’t been in Maine for a few years now.. might have to do something about that. Nice to hear from you and do try the shortcakes; they will be great with frozen berries.

  4. Maggie fisher says:

    I have been searching for a recipe I had some 30-40 years back, made with Knox gelatin, tomato soup from a can, couple cans baby shrimp, onions, celery and can’t remember what else, anyhow it ended up in fancy schmancy jello mold and you turned it out prox 1 hour before serving so it would ‘warm’ up a tad, with crackers or cocktail bread it was a winner, also recipe for warm artichoke dip, i have left couple messages on pinterest but don’t think did it properly, any help would be appreciated in how to widen the search, am sure someone out there has these at back of their old recipe boxes!


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