Two-Berry Shortcakes
['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', '12 oz raspberries (about 3 cups)', '6 oz blackberries (about 1 1/2 cups)', '2 tablespoons sugar', '1 cup well-chilled heavy cream', '1 tablespoon sugar']
Put oven rack in middle position and preheat oven to 450°F.
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.
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.
While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
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.
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