Red, White and Blue Shortcakes

Directions

1. For the biscuits, preheat oven to 450° F.
2. Place flour, baking powder, salt and sugar into the bowl of food processor and pulse to mix. Drop in pieces of butter and pulse until mix resembles coarse breadcrumbs.
3. Transfer back to a large bowl. Add the half-and-half all at once. Mix with a rubber spatula until most of the dry ingredients are moistened. With lightly floured hands, gather the dough into a ball and gently knead it against the sides and bottom of the bowl, turning and pressing any loose pieces into the dough until fairly clean.
4. To shape biscuits, transfer the dough to a lightly floured surface. With a lightly floured rolling pin, roll out dough to 3/4-inch thick. Cut using a 3-inch biscuit cutter, or cut into 2 1/2-inch squares using a sharp knife. Re-roll the scraps to cut additional biscuits.
5. For browner biscuit tops brush tops with milk.
6. Place biscuits on un-greased baking sheet at least 1-inch apart. Bake 10-12 minutes until golden brown.
7. For the berry mixture, gently melt the Seedless Raspberry Jam in a saucepan with 1 tablespoon of water, remove from heat and cool slightly. Mix all of the above ingredients together.
8. For the white chocolate cream place chocolate in a bowl. Bring cream to a simmer in a small saucepan. Pour hot cream over chocolate and whisk until melted and smooth. Cover with plastic wrap and chill until cold, about 6 hours or overnight. Using an electric mixer beat chilled white chocolate cream until soft peaks form.
9. To assemble, split biscuit horizontally in half using a serrated knife. Place bottom half on a plate, top with 3/4 cup of fruit mixture and a large dollop of white chocolate cream. Cover with top half of biscuit and serve.