Brown Sugar Shortcakes

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 34%
  • Fat: 10g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.2g
  • Carbohydrate: 39.4g
  • Fiber: 1.3g
  • Cholesterol: 21mg
  • Iron: 2.1mg
  • Sodium: 402mg
  • Calcium: 119mg


  • 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


  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.
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