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Brown Sugar Shortcakes

Yield 8 servings

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

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