Gingery Blueberry Shortcake Sliders

Thursday, July 8, 2010


Here’s a little something I made for our Fourth of July celebration last weekend.  Aren’t they cute?  They’re Gingery Blueberry Shortcake Sliders. I made silver dollar-sized cream biscuits and filled them with a fresh lime-scented blueberry compote, topped with little puddles of lovely whipped cream.  I call them “gingery” because I added tiny bits of crystallized ginger to the biscuit dough.  Who knew that tiny bits of crystallized ginger could make cream biscuits taste so divine?  But they do!  And, they were so perfect together with that blueberry compote that I think they should get married and stay together forever.  I can’t help it. I’m a hopeless romantic.


Another great thing about these shortcake sliders is that they are a breeze to make.  First, you have to make the biscuits.   I used a recipe from Alice Waters’The Art of Simple Food. The dough is super easy to make and takes about five minutes to pull together.  While the biscuits are baking, you can make the blueberry compote and whip up some cream.  Then, all you have to do is assemble the sliders.  read more >>

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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