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 \N | Beaten egg |
⅔ cup | Light cream |
\N \N | 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.