Lemon Buttermilk Shortcakes with Berries

2 cups flour
1 Tbsp Baking Powder
1/2 tsp. Baking Soda
2 1/2 Tbsp. Sugar
1/2 tsp. salt
5 Tbsp. Cold Butter, cut into small pieces
3/4 cup Buttermilk
Zest of one lemon
2 tsp Lemon juice
Milk, cream, or Half and Half-for brushing on shortcakes
Turbinado sugar

Strawberries
Blueberries
Agave Nectar
Extra lemon juice/zest

Prepare the berries. Cut strawberries and stir in blueberries. Drizzle berries with agave nectar, a splash of lemon juice, and a bit of lemon zest. Stir and let sit in the fridge for about an hour so the berries get juicy. 

Preheat oven to 425 degrees.

Sift together dry ingredients into a large bowl.  Mix in the lemon zest with a whisk. 

Cut in the cold butter until it resembles dry oatmeal. Use a fork, pastry cutter, or your hands. Pour in the buttermilk and lemon juice and mix with a spoon just until the dough starts to come together. Don't over mix the dough. If it is really dry, add more buttermilk, but just a little bit. Turn dough out onto a floured surface and knead into a ball. Do this quickly and don't over knead. 

Roll out the dough to about 3/4 inch thick and cut with a biscuit cutter, glass or cookie cutter. You can form the scraps into a ball and roll out again. The recipe made 7 biscuits for me. 

Brush the tops of the biscuits with milk, cream, or half and half and sprinkle with Turbinado sugar.

Bake for 10-12 minutes. Serve with berries. You can add whipped cream or ice cream if you wish!

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