Brown Sugar Shortcakes

Recipe from

Cooking Light

Nutritional Information

Calories 266
Caloriesfromfat 34 %
Fat 10 g
Satfat 5.2 g
Monofat 3.4 g
Polyfat 0.8 g
Protein 5.2 g
Carbohydrate 39.4 g
Fiber 1.3 g
Cholesterol 21 mg
Iron 2.1 mg
Sodium 402 mg
Calcium 119 mg

Ingredients

2 1/4 cups all-purpose flour
1/3 cup packed light brown sugar
1/4 cup slivered almonds, toasted and finely chopped
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup chilled butter or stick margarine, cut into small pieces
3/4 cup low-fat buttermilk
Cooking spray
1 tablespoon turbinado or granulated sugar

Preparation

Preheat oven to 450°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through baking soda) in a bowl, and cut in the butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add the buttermilk, and stir just until moist.

Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll dough to a 1/2-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 8 shortcakes. Place the shortcakes on a baking sheet coated with cooking spray, and sprinkle with turbinado sugar. Bake at 450° for 10 minutes or until golden. Remove shortcakes from baking sheet; cool on a wire rack.

Note: Place the remaining shortcakes in an airtight container, and freeze for up to 2 weeks. Thaw at room temperature.

Note:

May 2000
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