grandma's peach shortcake
- Categories
- Cake/cookie
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sifted enriched flour |
| 2 tablespoons | Sugar |
| 3 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ½ cup | Butter or margarine |
| 1 | Beaten egg |
| ⅔ cup | Light cream |
| Soft butter or margarine | |
| 4 cups | Sugared sliced peaches |
| 1 cup | Heavy cream, whipped |
The biscuits are almost rich as cake! Sift together dry ingredients; cut in butter till mixture is like coarse crumbs. Combine egg and cream; add all at once to dry ingredients, stirring only to moisten. Turn dough out on floured surface; knead gently ½ minute. Pat or roll dough to ½ inch. Cut 6 biscuits with floured 2½-inch round or fluted cutter. Bake on ungreased baking sheet in very hot oven (450ø) about 10 minutes.
Split shortcakes; butter bottom layers. Fill and top with peaches and whipped cream. Serve warm.
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