Serves 6

Ingredients

• FOR THE SHORTCAKES
• 1 cup buckwheat flour
• 2 cup whole grain flour
• 1 tbsp baking powder
• 2 tsp baking soda
• ¼ tsp kosher salt
• 1 ½ sticks unsalted butter, chilled and cut into pieces
• 2 tbsp honey
• 1 ¼ cup buttermilk, chilled
• FOR THE ASSEMBLY
• 1 pound cherries, pitted and halved
• 3 tbsp honey
• ½ pod vanilla, seeds scraped and pod reserved
• ½ cup heavy whipping cream
• For dusting, powdered sugar (optional)

Steps

• Preheat oven to 425° F. Place dry ingredients into the bowl of a food processor. Pulse until well combined.
• Add the butter and pulse until the size of peas. Add the honey and buttermilk with the food processor on, allowing to mix until a dough begins to form. Turn the dough out onto a floured surface and gently press into a 9” square.
• Cut into 6 squares. You can also do this round use a round biscuit cutter. I prefer the square because nothing goes to waste. Bake the shortcakes on a parchment lined baking sheet for 12-14 minutes until lightly browned. Transfer to a wire rack to cool slightly.
• Place the cherries, honey, and vanilla in a small bowl. Season with a pinch of salt and mix until the honey begins to dissolve. Let sit for at least 10 minutes.
• Whip the heavy cream in a chilled bowl using a hand mixer until medium peaks form. Cut each biscuit in half. Set the tops aside.
• Divide the cherry mixture among each biscuit bottom and top with the whipped cream. Cap each with its top and dust with powdered sugar, if desired.
• Enjoy!