Smoky Mountain Berry Shortcakes


3 ounces white chocolate, finely chopped
1 cup heavy (whipping) cream
3 cups mixed fresh berries
1 tablespoon plus 1 teaspoon sugar, divided
1 large egg yolk
1/2 cup water
2 1/4 cups plus 2 tablespoons OLD MILL BISCUIT MIX, divided
Optional: 2 tablespoons cream, 1 teaspoon sugar

Place chocolate in a medium bowl. Bring 1 cup cream to a boil in a small saucepan; pour over chocolate and let stand 1 minute. Stir until smooth; stir in
2 tablespoons OLD MILL Smoky Mountain Special Preserves. Cover and refrigerate until well chilled, at least 4 hours.

About 30 minutes before serving, preheat the oven to 450 degrees. Combine berries and 1 tablespoon of the sugar in a bowl; toss.

Beat egg yolk, water, and remaining 1 teaspoon sugar in a large bowl with a fork. Add 2 1/4 cups OLD MILL Biscuit Mix; stir just until mixture starts to clump together. Sprinkle remaining 2 tablespoons OLD MILL Biscuit Mix on a work surface; turn dough out on the mix. Gently gather dough into a ball and and knead lightly 3 or 4 times. Pat or roll out to 1-inch thickness. Cut out with a 2 1/2- to 3-inch drinking glass or biscuit cutter. If desired, brush tops with 2 tablespoons cream and sprinkle evenly with 1 teaspoon sugar.

Place, sides touching, on baking sheet. Bake until golden brown, 13 to 15 minutes.

Meanwhile, beat whipping cream mixture until stiff peaks form. To serve, split biscuits. Spoon about 2 to 3 teaspoons of the remaining OLD MILL Smoky Mountain Special Preserves on each biscuit bottom, spreading slightly with the back of a spoon; spoon the berry mixture, then the whipped cream mixture on the bottoms, dividing evenly. Lean biscuit tops against the cream.

Makes 5 servings.


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