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by Susan Filson
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.
- Tags: Food and Restaurants, Recipes & Cooking, Food and Restaurants, Recipes & Cooking, ginger, cake, alice waters, shortcake, desserts, bluberries, Art of Simple Food, Uncategorized