Yield
Makes 12 servings

How to Make It

Step 1

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

Step 2

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

Step 3

Combine pecans, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 1 tablespoon melted butter; pat onto biscuit tops.

Step 4

Bake at 375° for 12 to 15 minutes or until lightly browned.

Step 5

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Stir in apple juice, 1/4 cup brown sugar, peeled and sliced pears, peeled and sliced apples, cranberries, and 1/4 teaspoon cinnamon. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until fruit is tender.

Step 6

Split each baked shortcake in half. Layer half of biscuit halves with fruit compote and whipped cream; top with remaining biscuit halves.

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