Yield: 6 servings
|2 cups||Sifted enriched flour|
|3 teaspoons||Baking powder|
|½ cup||Butter or margarine|
|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.