Triple Berry Shortcake

Took these to Al and Cathy's Sunday for dessert; Al smoked ribs (yep, it's 92' and he smoked meat - thanks Al!) and we thought strawberry shortcake would be good for dessert, but since I just bought way too many blueberries and raspberries I decided to make a triple berry shortcake instead. Googled for a shortcake recipe and this one got good reviews, one tip on the site is that it works to replace the buttermilk with equal amount of yogurt - I used buttermilk and the only other change is I sprinkled coarse sugar on the tops. The verdict: Dave thinks they aren't sweet enough, I thought they were just right. You make them and decide!

1. 
   
2. For biscuits

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons cold unsalted butter, cut into bits
• 1 cup well-shaken buttermilk

1. For filling
   • 12 oz raspberries (about 3 cups)
   • 6 oz blackberries (about 1 1/2 cups)
   • 2 tablespoons sugar
2. For cream
• 1 cup well-chilled heavy cream
• 1 tablespoon sugar
3. 
   
4. Make biscuits:

Put oven rack in middle position and preheat oven to 450°F.

1. 1. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
   2. Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
2. Make filling:
   
   1. While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
3. Make cream:
1. Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
2. Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.
4. makes 6 biscuits.
5. 
   
6. found the recipe here.