Ginger-Pear Shortcakes

Southern Living
Dust the knife with sugar before chopping the ginger to keep it from sticking.
Makes 12 servings


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2 1/2 cups all-purpose baking mix
1 tablespoon sugar
1/2 cup plus 2 tablespoons milk
2 tablespoons molasses
1/4 cup chopped walnuts
3 tablespoons chopped crystallized ginger
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon cloves
Whipped cream


Stir together baking mix, sugar, milk, and molasses until a soft dough forms; turn out onto a lightly floured surface, and knead 3 to 4 times.

Pat dough to a 1/4-inch thickness, and cut with a 2 3/4-inch round biscuit cutter. Place on a lightly greased baking sheet.

Combine walnuts and next 4 ingredients; pat onto biscuit tops.

Bake at 375° for 12 minutes or until lightly browned. Cool.

Split shortcakes in half. Layer half of biscuit halves with Sautéed Pears and whipped cream; top with remaining biscuit halves.

Created date

August 2003