This Cherry Ice Cream Shortcake with Cornmeal Biscuits and Basil sugar is the perfect send off to summer! Use Hudsonville’s Traverse City Cherry Fudge to make these treats for your family while the summer produce is still thriving and the light continues to linger in the evening.
Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, 1 tsp sugar, baking powder, baking soda, and salt. Add the chilled cubes of butter and, using clean hands, work the butter into the dough until a crumbly mixture is created.
Pour in the buttermilk and mix until a shaggy dough forms. Transfer to a floured counter and shape into a 1 inch thick dough. Use a 3 inch biscuit cutter to cut out 6 biscuits (you will most likely need to reform the dough after cutting the first 3). Transfer biscuits to the baking sheet, leaving space for them to grow a little bit. Transfer to the freezer and chill for at least 10 minutes.
Remove from freezer and brush the tops with melted butter. Bake for 15 to 18 minutes or until browning on the top. Remove from oven and set aside to let cool.
Add 1/2 cup granulated sugar, basil, and lime zest to a food processor and process for 20 seconds or until the basil is completely broken down and the sugar is brown green. Set aside until ready to use.
When ready to serve, use a serrated knife to cut the shortcakes in half. Use an ice cream scoop to add a scoop of Traverse City Cherry Fudge onto on side of the shortcake. Sprinkle with 1 tsp of the basil sugar and top with the other side of the shortcake. Repeat with the remaining 5 shortcakes and serve immiedetely.