Page 42 - Valley Table - June-August 2024

zBuckwheat Blueberry Shortcake
This is a simple dish that can go dramatically wrong if the biscuits are not prepared with care. When executed with the right ingredients and the proper hand, they become magical and quite provocative. Sourcing real pure maple syrup for the berries is an absolute must! Our all-time favorite maple syrup is from Laurel & Ash Farm in the Hudson Valley. It’s wood-fired, deeply rich in flavor, and truly spectacular. You need to freeze these biscuit babies before baking, so be sure to plan accordingly.
Makes 8 large or 12 small biscuits; Serves 4–6
INGREDIENTS
For the biscuits
5 1⁄3 cups all-purpose flour or pastry flour, plus more for dusting
1 2⁄3 cups buckwheat flour
1 Tbsp. plus 2 tsp. baking powder
1 Tbsp. plus 1 tsp. kosher salt
1 Tbsp. plus 1 tsp. sugar
Scant 1⁄2 tsp. baking soda
1 lb butter, cut into cubes and kept ice-
cold, plus melted butter for brushing 2 1⁄4 cups full-fat buttermilk
Maldon salt, for sprinkling
40 TheValleyTable | June–August2024
PHOTO BY JAMES BARKER