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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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PERKY PEACH SHORTCAKE MADE WITH BISCUITS This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Jennet Estate in Allen, Texas in 1983. Ingredients:
6 peaches peeled and thinly sliced |
1/4 cup sugar |
2 cups flour |
3 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup sugar |
1/3 cup butter |
1/3 teaspoon baking soda |
1 cup buttermilk |
1 egg well beaten |
sugar for tops of biscuits |
Directions:
1. Slice peaches and stir in 1/4 cup sugar then set aside.
2. Sift flour, baking powder, salt and 1/3 cup sugar.
3. Work butter into flour mixture with fingertips as you would for pie crust.
4. Mix baking soda with buttermilk then add buttermilk mixture and egg to flour mixture then blend lightly.
5. Place dough on a floured board and knead lightly then roll out 3/4 thick.
6. Cut into 2-1/2” rounds and place on a well greased baking sheet.
7. Brush tops with melted butter and sprinkle lightly with sugar then bake at 450 for 12 minutes.
8. To assemble shortcake split warm biscuits in two and butter them.
9. Place sweetened peaches between halves and on top of biscuit.
10. Top with whipped cream then garnish with peach slices.
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