This blackberry shortcake dough contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit. (See the note at the bottom of the recipe for my preferred egg-cooking method.) Although I don’t generally reroll biscuit dough, I make an exception here so that I wind up with an extra cake, which I often as not keep for myself. By the way, this sweet dough is great not only for shortcake; it is also wonderful for cobblers.
This recipe was excerpted from 'Delectable' by Claudia Fleming and Catherine Young. Buy the full book on Amazon. See more fun and fancy desserts from pastry chef Claudia Fleming →
To hard-boil eggs, put them in a single layer in a small saucepan with water to cover by about 1 inch. Heat over medium heat until the water starts to steam, then increase the heat to medium-high. When the water reaches a rolling boil, take the pan off the stove, cover it, and set aside for 8 minutes. Drain the eggs, shock them in ice water, and peel them.
Recipe notes
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