Grandma's Peach Shortcake
Yield
1 cakePrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
enriched, sifted |
|
| 2 | tablespoons |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | each |
eggs
beaten |
|
| ⅔ | cup |
light cream (half&half)
|
|
| 1 | x |
butter
or margarine, softened |
*
|
| 4 | cups |
peaches
sugared |
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
enriched, sifted |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
or margarine |
|
| 1 | each |
eggs
beaten |
|
| 158 | ml |
light cream (half&half)
|
|
| 1 | x |
butter
or margarine, softened |
*
|
| 946 | ml |
peaches
sugared |
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Sift together dry ingredients; cut in butter until 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 (450?) about 10 minutes.
Split shortcakes; butter bottom layers.
Fill and top with peaches and whipped cream.
Serve warm.
