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Grandma's Peach Shortcake

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Submitted by krazy

YIELD

1 cake

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
enriched, sifted
2 30
TABLESPOONS ML SUGAR
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML BUTTER
or margarine
1 1
EACH EACH EGGS
beaten
158
1 1
X X BUTTER
or margarine, softened *
4 946
CUPS ML PEACHES
sugared *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 653 60% from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 27g 134%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 504mg 21%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 7%
Sugars g
Protein 20g
Vitamin A 29% Vitamin C 1%
Calcium 15% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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