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Ginger-Pear Shortcakes

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


  • 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
  • Sautéed Pears
  • Whipped cream

How to Make It

  1. 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.

  2. 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.

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

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

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