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You can either top this with the top half of the biscuit or cut the top half in 6 and use to top each plated serving with a rectangle of shortcake. Serve immediately.

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For the shortcake: Preheat the oven to 325°F. Combine the dry ingredients in a bowl. Cut the butter into the dry ingredients. Add the buttermilk, a bit at a time, until a soft dough holds together.

This is a good starter recipe. The shortcake dough is a little sticky to work with, so flour your hands to help you. It is deliciously short (rich and crumbly) in texture when cooked.